Wine-Braised Chicken with Mushrooms and Leeks

cooking.nytimes.com

Alice Xie

1 (3½-pound) chicken, cut into 8 pieces (or use 3½ pounds bone-in chicken parts)

2 teaspoons kosher salt (Diamond Crystal), plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

4 garlic cloves

2 tablespoon extra-virgin olive oil, plus more as needed

2 tablespoons unsalted butter

1 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 to 3 rosemary sprigs

¾ cup dry white wine (or use a dry red or rosé)

¼ cup crème fraîche, plus more for serving if desired

2 tablespoons chopped chives

1 teaspoon finely grated lemon zest, plus more for serving

½ cup finely chopped fresh parsley, leaves and tender stems

Directions at cooking.nytimes.com

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