Poulet Avec Les Legumes "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.
Chicken with vegetables "Le Makai".
Yield 2 servings
Ingredients
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. |
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| 2 | Melt 1/2 the butter over high heat and when foam subsides, add chicken and brown on both sides, about 5 minutes total. |
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| 3 | Remove chicken to plate, then brown potatoes quickly. |
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| 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. |
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| 5 | Add back chicken, potatoes, and any juices on plate. |
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| 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. |
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| 7 | Serve with crusty baguette and the remaining white burgundy. |
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