Braised Chicken Thighs with Mushrooms and Leeks
User Reviews
4.9
Braised Chicken Thighs with Mushrooms and Leeks
Description
The dish starts by seasoning chicken thighs with a mixture of kosher salt, freshly ground black pepper, and paprika. The chicken is then browned in batches in a hot, lightly oiled Dutch oven or oven-safe skillet, developing a golden crust on all sides. After removing the chicken, butter is added to the pan along with sliced leeks cooked gently until soft, followed by mushrooms that are simmered covered to release their juices. Flour is sprinkled in to thicken, and chicken broth and sherry are added to create a rich braising liquid.
The browned chicken pieces are returned to the pan, and the whole dish is placed in a preheated oven at 375°F to finish cooking slowly, allowing the chicken to become tender and absorb the flavors in the sauce. The leeks contribute sweetness and softness, while mushrooms add earthiness, and the sherry enriches the sauce with subtle acidity and depth.
This braised chicken pairs well with rice, mashed potatoes, or crusty bread to soak up the sauce. It can be served as a hearty main course suitable for family meals. The combination of oven braising after stove-top searing ensures juicy, flavorful results.
Ingredients
- 2 leek whites only, large or 3 medium
- 1 1/2 teaspoon kosher salt
- black pepper freshly ground
- 1/2 teaspoon paprika
- olive oil spray form
- 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
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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