How To Make Braised Chicken with Mushrooms and Leeks
Here you go with a flavorsome chicken recipe using mushrooms and leeks. This braised chicken thigh is cooked in sherry mushroom sauce for added flavor.
Serves:
Ingredients
- 3medium leeks,whites only
- 1½tspkosher salt
- black pepper,freshly ground
- ½tsppaprika
- Olive oil spray
- 8chicken thighs,bone-in skin-off, trimmed, about 40oz
- 1tbspbutter
- 8ozwhite mushrooms,quartered
- 2tbspflour,or gluten-free flour mix
- 1cupchicken broth,or water with chicken bouillon
- 3tbspsherry
Instructions
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Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
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Preheat the oven to 375 degrees F.
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Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
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Heat a large Dutch oven or oven safe skillet on high heat.
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Once hot, add olive oil and brown the chicken about 5 minutes on each side, adjusting the heat as needed.
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Set aside and repeat with the remaining chicken. Set aside.
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Reduce the heat to medium-low.
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Add the butter. When it starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes.
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Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
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Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
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Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them.
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Cook in the oven, covered for 40 to 50 minutes, until cooked through and tender.
Nutrition
- Calories: 1029.41kcal
- Fat: 72.74g
- Saturated Fat: 20.19g
- Trans Fat: 0.44g
- Monounsaturated Fat: 31.19g
- Polyunsaturated Fat: 14.35g
- Carbohydrates: 19.95g
- Fiber: 2.43g
- Sugar: 4.85g
- Protein: 68.71g
- Cholesterol: 387.71mg
- Sodium: 1122.27mg
- Calcium: 81.27mg
- Potassium: 1196.55mg
- Iron: 4.77mg
- Vitamin A: 176.63µg
- Vitamin C: 9.32mg
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