Chicken Fricassee

From the Chicago Tribune

Ingredients
1 chicken, cut into 8 pieces
1/2 teaspoon salt
fresh ground pepper
2 tablespoons olive oil
2 tablespoons butter
1 cup dry white wine
1 cat (14.5 oz) diced tomatoes, with juice
1 can (14 oz) chicken broth
1 large leek, halved lengthwise, sliced into 1/2 inch pieces
2 cloves garlic, minced
1 carrot, finely chopped
10 ounces cremini mushrooms, quartered
3 tablespoons fresh chopped tarragon or 1 teaspoon dried
1 lb. fresh asparagus, cut into 1.5 inch pieces
1 package (10 oz) frozen peas, thawed
1 tablespoon flour
2 large lemons -- juice from both and zest from one
1 cup 1/2 and 1/2 or whipping cream
1/2 cup finely chopped cilantro

Instructions

  1. Season chicken with salt & pepper to taste. Heat 1 tablespoon each of olive oil and butter in a Dutch oven over medium high heat. Cook chicken, turning occasionally, until golden on each side, 4-6 minutes per side.
  2. Transfer chicken to a platter, pour off and discard all but one tablespoon of the fat. Add half of the wine to the Dutch oven; cook, stirring to scrape up browned bits, 1-2 minutes. Add tomatoes; cook until liquid is almost absorbed, 1 minute. Add broth; heat to a simmer. Return chicken to Dutch oven; cook, turning once or twice, until ver tender, about 45 minutes. Transfer chicken to clean platter; set aside, Skim off as much fat as possible from cooking liquid.
  3. Meanwhile, heat remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add leeks, cook, stirring, until almost translucent, 5 minutes. Add garlic and carrots; cook, stirring until carrots are tender, 6 minutes. Add mushroom,s; cook, stirring often, until they absorb their own liquid. Stir in tarragon. Add remaining wine; simmer 1 minute. add asparagus; cook until bright green, 4 minutes. Add peas; heat through. Stir vegetables into chicken-cooking liquid in Dutch oven.
  4. Melt the remaining tablespoon of butter in the vegetable skillet over medium heat. Add flour; cook, whisking util it begins to turn brown, 2 minutes. Whist in the lemon juice until absorbed. Slowly whisk in 1/2 and 1/2 until the mixture thickens, 3 minutes. Add lemon zest and pepper to taste. Slowly stir cream mixture into broth and vegetables. Return chicken to Dutch oven; add cilantro. Simmer on low until heated through, about 10 minutes.