2 tablespoons olive oil
One 3 1/2-pound chicken, cut into 8 pieces (used Chicken Tenders)
Kosher salt and freshly ground pepper
1 cup chicken stock
1 cup water
1/2 cup dry white wine
1 carrot, halved lengthwise
1 celery rib, halved lengthwise
1 leek, white and tender green parts only, quartered lengthwise
1 medium onion, halved
2 garlic cloves, halved
2 bay leaves
1/2 teaspoon whole peppercorns
1/2 cup crème fraîche
2 tablespoons unsalted butter
*Toasted Sliced Almonds for garnish
In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken pieces with salt and pepper and cook in a single layer over moderately high heat, skin side down, until the skin is golden and beginning to crisp, about 5 minutes. Transfer the chicken to a plate.
Add the chicken stock, water and white wine to the skillet and cook over moderate heat, scraping up any browned bits from the bottom. Add the carrot, celery, leek, onion, garlic, bay leaves, clove and peppercorns and bring to a simmer. Return the chicken pieces to the skillet, skin side up. Cover, reduce the heat to low and simmer until the chicken is cooked through, 20 minutes. Transfer the chicken to a plate and cover loosely with foil.
Strain the cooking liquid into a small saucepan. Bring to a boil, then simmer over moderately high heat until reduced to 2/3 cup, about 20 minutes. Remove from the heat. Whisk in the crème fraîche and butter and season with salt and pepper. Keep warm. Garnish with toasted almonds.
*This is the less fatty version instead of regular cut chicken with skin I used the chicken tenders. The white wine and crème fraîche sauce is very rich and silky and top with toasted almonds gives it a nutty flavor. enJOY!!!
Source: Food & Wine