Braised Chicken Thighs with Mushrooms and Leeks

Name: Braised Chicken Thighs with Mushrooms and Leeks
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 large or 3 medium leeks; 1 1/2 teaspoon kosher salt; freshly ground black pepper; 1/2 teaspoon paprika; Olive oil spray; 8 pieces bone-in; 1 tablespoon butter; 8 ounces white mushrooms; 2 tablespoons flour; 1 cup chicken broth or water with chicken bouillon; 3 tablespoons sherry

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4.9

408 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
445 kcal
Course
Dinner
Cuisine
American

Braised Chicken Thighs with Mushrooms and Leeks

Iris Warren

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Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

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Ingredients

Servings

2 large or 3 medium leeks (whites only)
1 1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon paprika
Olive oil spray
8 pieces bone-in (skin-off chicken thighs, trimmed, about 40 ounces)
1 tablespoon butter
8 ounces white mushrooms (quartered)
2 tablespoons flour (or gluten-free flour mix)
1 cup chicken broth or water with chicken bouillon
3 tablespoons sherry

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Instructions

Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
Preheat the oven to 375 degrees.
Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
Set aside and repeat with the remaining chicken. Set aside.
Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.

Nutrition Information

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Serving 2thighs Calories 445kcal (22%) Carbohydrates 13g (4%) Protein 59.5g (119%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 276.5mg (92%) Sodium 852mg (36%) Fiber 2g (8%) Sugar 4g (8%)