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.
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 F.
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, add olive oil and brown the chicken 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.
Add the butter. When it 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.
Cook in the oven, covered for 40 to 50 minutes, until cooked through and tender.
- 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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