- 2 large or 3 medium Leekslice into ¼-inch half moons
- 1½ tsp Kosher Salt
- Black pepperfreshly ground
- ½ tsp Ground paprika
- Olive oilspray
- 8 pieces Chicken thighsbone-in, skin-off, trimmed
- 1 tbsp Butter
- 8 oz Mushroomswhite, quartered
- 2 tbsp All-purpose flouror gluten-free flour mix
- 1 cup Chicken brothor water with chicken bouillon
- 3 tbsp Sherry
Braised Chicken Thighs with Mushrooms and Leeks
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:
Steps to make Braised Chicken Thighs with Mushrooms and Leeks
Preheat the oven to 375 °F.
Make chicken rub
Rub chicken thighs