Creamy Cider Braised Chicken and Leeks

Ingredients

• 2½–3 lb. skin-on, bone-in chicken leg quarters (about 4 large)
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 2 Tbsp. extra-virgin olive oil
• 6 medium leeks (about 1 lb.), white and pale green parts only, halved lengthwise, sliced on a deep diagonal into 3"-long pieces
• 4 garlic cloves, coarsely chopped
• 1 Tbsp. all-purpose flour
• 1½ cups fresh apple cider
• ¼ cup Calvados (apple brandy; optional)
• ¼ cup finely chopped tarragon, plus leaves for serving
• 1 7–8-oz. container crème fraîche
• 1 Tbsp. apple cider vinegar
• 1 tsp. Dijon mustard
• Country-style bread and lemon wedges (for serving)

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