Instructions: To make bouquet garni, place 1 leek leaf on work surface and flatten by pressing with palm of your hand. Arrange celery top, parsley, bay leaves, cloves and thyme in center. Cover with remaining leaf and tie with string to make a tight bundle. Set aside.

In large heavy pot, heat oil over medium-high heat and brown chicken, skin-side down, turning once, about 5 minutes. Add wine, vinegar, water, onion, carrots, leek, salt and bouquet garni and bring to boil over high heat. Reduce heat to low, cover and simmer until chicken is tender but not falling apart, about 25 minutes.

Remove bouquet garni and arrange chicken pieces in deep baking dish, just large enough to hold them snugly in 1 layer. Pour cooking liquid with vegetables over chicken. Cool to room temperature, about 15 minutes.

Cover with plastic wrap and refrigerate 2 to 3 hours or overnight. Garnish with lemons when serving.

This recipe yields 4 servings.

NOTES :

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