Leek and Mushroom Braised Chicken

 

Ingredients

8 chicken thighs 1 (3½-pound) chicken, cut into 8 pieces (or use 3½ pounds bone-in chicken parts)
2 teaspoons kosher salt 2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves, minced4 garlic cloves
2 tablespoon extra-virgin olive oil2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons butter2 tablespoons unsalted butter
1 cup thinly sliced mushrooms
 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs2 to 3 rosemary sprigs
¾ cup dry white wine ¾ cup dry white wine (or use a dry red or rosé)
1 Bay leaf
Lemon for juice

¼ cup crème fraîche, plus more for serving if desire
Directions
Preheat oven to 375 Degrees
Cut leek in half (leave root on so that the leek holds together) and wash between the leek leaves to get the dirt out.  dirt hides well so really pull those leaves apart and wash. 
Heat a large skillet over medium heat and add olive oil and a tablespoon of butter. Carefully place chicken thighs skin-side down in pan and brown on both sides.
Remove the browned chicken and set aside.
Add the leeks and mushrooms to the pan and saute until soft and cooked down.  
add the garlic and cook for a few minutes.
Deglaze the pan with the wine scraping the bottom of the pan to get up any stuck bits. 
Turn off the heat and nestle the chicken thighs, skin-side up, back into the pan with the garlic and leeks. Nestle in a few sprigs of fresh thyme.
Place the pan, uncovered in the oven and roast for 30 minutes. The chicken should be cooked through to an internal temperature of 165 degrees. 
Note: if using Homegrown chicken that is a little tough, cover the pan with a lid and roast in the oven until tender, about 1 hour checking periodically to be sure there is enough liquid.  Uncover and roast for an additional 20 minutes.   
To finish the sauce, remove the chicken thighs and squeeze in the juice of one lemon. Add in remaining butter and stir. Place the chicken back on top and garnish with fresh chopped parsley