Braised Chicken Thighs with Mushrooms and Leeks

delicious comfort food
Delicious comfort food
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Ingredients

Adjust Servings:
2 large or 3 medium Leek slice into ¼-inch half moons
1½ tsp Kosher Salt
Black pepper freshly ground
½ tsp Ground paprika
Olive oil spray
8 pieces Chicken thighs bone-in, skin-off, trimmed
1 tbsp Butter
8 oz Mushrooms white, quartered
2 tbsp All-purpose flour or gluten-free flour mix
1 cup Chicken broth or water with chicken bouillon
3 tbsp Sherry

Nutritional information

445
Calories
15g
Fat
13g
Carbohydrates
59.5g
Protein
276mg
Cholesterol
852mg
Sodium
Ingredients

Braised Chicken Thighs with Mushrooms and Leeks

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This Braised Chicken Thighs with Mushrooms and Leeks recipe is the ultimate comfort food! I love to prepare a batch of this before going out for a nice brisk winter walk. When I get home, I pop it in the oven for an hour and lo and behold, a delicious tasty dinner for 4!

To make this dish, start by seasoning the chicken all over with a salt, pepper and paprika rub. Brown the chicken all over, in batches on all sides. Cook the chopped leeks in butter until soft. Add the mushrooms and season with salt. Stir and cook for 5 minutes, until the mushrooms release their juices. Sprinkle with flour, stir in the chicken broth and the sherry and simmer before returning the chicken to the pot and spooning the mushroom-sherry sauce over them. Cook in the oven, with the lid on until tender and cooked through.

To make Braised Chicken Thighs with Mushrooms and Leeks, you will need the following ingredients:

Ingridiens for Braised Chicken Thighs with Mushrooms and Leeks

Steps to make Braised Chicken Thighs with Mushrooms and Leeks

1

Heat oven

1

Preheat the oven to 375 °F.

2

Slice leeks

3

Rinse the leeks well under water and separate the layers to ensure no dirt remains. Slice into ¼-inch half moons.

3

Make chicken rub

1

Mix 1¼ teaspoons of salt with ¼ teaspoon of pepper and ½ teaspoon of paprika.

4

Rub chicken thighs

2

Season the chicken all over with the rub.

5

Cook chicken

10

Place a large Dutch oven over high heat. Once hot, spray with olive oil. Brown the chicken on all sides. Cook for about 5 minutes on each side in batches and adjust the heat as needed. Set cooked chicken aside.

6

Melt butter

1

Turn the heat to medium-low and add 1 tablespoon of butter.

7

Cook leeks

15

Once the butter foams, add the chopped leeks. Sauté, stirring frequently for 6 - 8 minutes until soft. Add 8 ounces of quartered mushrooms, ¼ teaspoon salt. Place the lid on the pan and cook for 5 minutes, until the mushrooms release their juices.

8

Make sauce

3

Sprinkle the mushrooms with flour. Stir and add 1 cup of chicken broth and 3 tablespoons of sherry. Simmer for 2 - 3 minutes.

9

Bake

50

Place the chicken in the Dutch oven and spoon the mushroom-sherry sauce over them. Bake in the oven with the lid on for 40 - 50 minutes, until the chicken is tender and cooked through.

10

Serve

1

Pile the chicken thighs on a sharing plate to serve.

This Braised Chicken Thighs with Mushrooms and Leeks recipe is one of my all-time favorite comfort foods. Try this recipe out soon and don’t forget to come back here afterwards and leave a review!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious chicken recipe! Thanks!

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