new fave: pot-roasted free-range chicken

the flavors of this dish are subtle and delicious, and the recipe is a snap. this one will flow nicely into our regular rotation.

serves 4

2 carrots

i large leek, white part only

2 fennel bulbs, fronds removed

2 cloves garlic

4 (10-oz) bone-in, skin-on chicken legs

kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 fresh or dried bay leaves

1/2 cup white wine

1 quart chicken stock

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thinly slice the carrots at a slant. slice the eek in half lengthwise and rinse it under cold running water to remove any dirt or sand. slice across at a slant the same thickness as the carrots. cute the fennel bulbs in half through the base, trim the core, an dthinly slice lenthwise. peel the ggarlic cloes and crush them with the back of a knife.

season the chicken with salt and pepper. in a large dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat to hot but not smoking. lay the chicken, skin side down, in the pot and cook until browned, 6-8  minutes. turn over and brown on the other side, about 4 minutes. transfer the chicken to a plate and set aside.

about 10 minutes before the chicken is done, place an oven rack in one of the top slots of the on and preheat the boiler. removed the chicken from the pot and place it on a baking tray. broil the chicken until the skin is crisp and nicely darkened, about 5 minutes.

meanwhile, increase the heat under the pot and bring the mixture to a boil. cook, uncovered, until the sauce is concentrated, 4-5 minutes. removed the bay leaves and spoon the vegetables and sauce into 4 warmed bowls. place the chicken on top. serve.

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