Um…this was just flat out amazing.

This recipe is from an old issue of Gourmet that was reprinted in a special edition of the now-defunct magazine I picked up recently.

I halved the recipe (big surprise) and made it with 2 skin-on, bone-in chicken breasts. Then I threw in a healthy portion of potatoes to round it out. This photo is cropped down so much because I got a little carried away with the potatoes, and they took over the pot. But it was so perfect on a cold, November night last week. Here is the original recipe.

Chicken in Riesling (from Gourmet)

* 1 whole chicken (about 3 1/2 lb), backbone discarded and chicken cut French style into 8 pieces (see cooks’ note, below)
* 1 tablespoon vegetable oil
* 3 tablespoons unsalted butter, divided
* 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
* 2 tablespoons finely chopped shallot
* 4 medium carrots, halved diagonally
* 1 cup dry white wine (preferably Alsatian Riesling)
* 1 1/2 lb small (2-inch) red potatoes
* 2 tablespoons finely chopped flat-leaf parsley
* 1/2 cup crème fraîche or heavy cream
* Fresh lemon juice to taste

Preheat oven to 350°F with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch.

Transfer to a plate.

Meanwhile, wash leeks and pat dry.

Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes.

Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes.

Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice.

Then add potatoes.