Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
With the blistered, glistening skin of good roast chicken and the sauciness of a stew, this is a quietly elegant, cozy dinner. Braising the leeks in the cider prior to roasting breaks down their sturdy outer layers, ensuring a wondrously silky outcome. The tang of fresh cider is echoed in the crème fraîche, which creates a creamy yet light sauce. Serve with a simply dressed green salad.