- 6 large chicken leg-thigh pieces (about 5 1/2 pounds total)
- 2 tablespoons finely grated lemon peel
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh Italian parsley plus 6 sprigs
- 4 tablespoons (1/2 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced onion
- 1 cup sliced leeks (white and pale green parts only)
- 1/2 cup dried morels (about 3/4 ounce)
- 2 bay leaves
- 1 cup dry white wine
- 1/4 cup dry Sherry
- 4 cups low-salt chicken broth
- White Asparagus, Morels, and Leeks
- 1/2 cup crème fraîche or sour cream
- Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
- Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
- Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
- Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
- Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
- Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.