Chicken in Riesling

    

    
These days, we all want to be special, do something special or feel special.  Perhaps we're insecure, or bored, or in need of a thrill.  In cooking, it's that special ingredient, say a Southwestern chili powder, an indulgent ingredient like pork fat, or maybe a decadent ingredient, such as foie gras.  Perhaps it's a special preparation - remember sous vide? Or ingredients from a special place, on a farm, organically raised, cage free, locally grown, any more stereotypes I'm forgetting?
   
This recipe is special for what's not in it.  And, by that, I don't mean fat, or sugar, or gluten, antibiotics, processed this or refined that.  No, this recipe has bad, as in good, things like wine, butter, carbohydrates and cream.  But really, there's not much more beyond meat and vegetables.  That seems to cover the main food groups: meat, vegetables, dairy and wine.  Yes, from this simplicity, true greatness is formed, greatness through simple goodness.  Refined comfort food maybe, simple certainly, even quick and easy.  One pot too if you are into that.  Through this recipe you learn how to create beautiful flavor without beautiful people from beautiful places - it's caramelizing, deglazing, wine, and braising, seasoning and herbs.  There's not a lot more to good cooking then that.
    
Ingredients:
1 chicken cut into pieces
salt, pepper
1 tbsp vegetable oil
3 tbsp butter
1 leek, diced
2 shallot, diced
1 carrot, cut into 1 inch pieces 
1 cup dry white wine
1 lb small red potatoes, peeled
2 tbsp flat leaf parsley, chopped
1/2 cup heavy cream
     
Directions:
Rinse and dry the chicken pieces.  Season with salt and pepper.  Heat oil with 1 tbsp butter in dutch oven over medium-high heat.  Brown chicken, in batches if needed.  Remove to plate.
Poor off fat from pot, then add remaining 2 tbsp of butter.  Add leeks, shallot, and season, cooking 5 minutes until soft.  Add chicken, skin side up, any juices from the plate and wine.  Simmer until liquid is reduced by half, about 3 minutes.  Cover and braise the chicken, about 20 minutes.  
While the chicken braises, add potatoes to a pot of water with salt, bring to a boil and cook until just tender, about 15 minutes.  Drain the potatoes in a colander and then top with parsley, turning over the potatoes to coat.  When the chicken is done, stir in the cream, warm and adjust the seasoning.  Add the potatoes and serve.