Braised Chicken Thighs With Mushrooms And Leeks Recipes

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BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS



Braised Chicken Thighs with Mushrooms and Leeks image

This Braised Chicken Thighs with Mushrooms and Leeks Recipe Is the Ultimate Comfort Food! I Love to Prepare a Batch of This Before Going ...

Provided by Jeff O'connor

Categories     Best Chicken Thigh Recipes, Chicken & Mushroom Recipes, Chicken Dinner Recipes, Dinner Recipes, Easy Chicken Recipes, Easy Chicken Recipes for Dinner for Family, Easy Chicken Recipes for Kids, Easy One-Pan Dinner Recipes, Leek Recipes, Lunch Recipes, Main Dishes, Mushroom Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

Leek 2 large or 3 medium
Kosher Salt 1½ tsp
Black pepper
Ground paprika ½ tsp
Olive oil
Chicken thighs 8 pieces
Butter 1 tbsp
Mushrooms 8 oz
All-purpose flour 2 tbsp
Chicken broth 1 cup
Sherry 3 tbsp

Steps:

  • Preheat the oven to 375 °F.
  • Rinse the leeks well under water and separate the layers to ensure no dirt remains. Slice into ¼-inch half moons.
  • Mix 1¼ teaspoons of salt with ¼ teaspoon of pepper and ½ teaspoon of paprika.
  • Season the chicken all over with the rub.
  • 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.
  • Turn the heat to medium-low and add 1 tablespoon of butter.
  • 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.
  • Sprinkle the mushrooms with flour. Stir and add 1 cup of chicken broth and 3 tablespoons of sherry. Simmer for 2 - 3 minutes.
  • 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.
  • Pile the chicken thighs on a sharing plate to serve.

Nutrition Facts : Calories 445, Fat 15g, Carbohydrate 13g, Protein 59.5g, Cholesterol 276mg, Sodium 852mg

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS



Braised Chicken Thighs with Mushrooms and Leeks image

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Provided by Gina

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

2 large or 3 medium leeks (whites only)
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon paprika
olive oil spray
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

Steps:

  • 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 Facts : ServingSize 2 thighs, Calories 445 kcal, Carbohydrate 13 g, Protein 59.5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 276.5 mg, Sodium 852 mg, Fiber 2 g, Sugar 4 g

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

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