Poulet Avec Les Legumes "Le Makai"

Chicken with vegetables "Le Makai"

With my sweetie under the weather in Paris, I created this French version of Jewish penicillin. We were staying on a barge named Le Makai, docked on the Seine, so I named this recipe after our romantic location.
2 whole chicken legs
Salt and freshly ground pepper
2 tablespoons butter
6 small new potatoes, whole, skins left on
2 leeks, white and light green parts chopped
4 cloves garlic, sliced
1/4 cup white burgundy
2 carrots, sliced 1/2" thick
Pinch of thyme
1/4 cup chopped parsley
1 Sprinkle salt and pepper liberally over chicken.

2 Melt 1/2 the butter over high heat and when foam subsides, add chicken and brown on both sides, about 5 minutes total.

3 Remove chicken to plate, then brown potatoes quickly.

4 Remove potatoes to plate with chicken, then melt remaining butter in pan. Add leeks and garlic. When leeks begin to brown, add wine. Lower heat and cook for 5 minutes.

5 Add back chicken, potatoes, and any juices on plate.

6 Put carrots in pan, sprinkle all with thyme and 1/2 of the parsley. Cover and cook for 20 minutes until vegetables are tender. Add a little water if liquid evaporates. Arrange on serving platter and garnish with remaining parsley.

7 Serve with crusty baguette and the remaining white burgundy.

servings  use metric
original recipe yield: 2 Servings

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