Braised Chicken Thighs with Mushrooms and Leeks
"Braised Chicken Thighs with Mushrooms and Leeks is an ideal dish to warm you up on chilly days, offering a delightful sense of comfort."
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Ingredients
- 2 large or 3 medium leeks
- Freshly ground black pepper
- 8 pieces bone-in
- 1 tablespoon butter
- 8 ounces white mushrooms
- 2 tablespoons flour
- 1 cup chicken broth or water with chicken bouillon
- 3 tablespoons sherry
- olive oil spray
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
Instructions
- 1
Thoroughly wash the leeks and separate their layers to eliminate any dirt. Cut them into half moons, approximately 1/4-inch thick.
- 2
Set your oven temperature to 375 degrees Fahrenheit.
- 3
Combine 1 1/4 teaspoons of salt, 1/4 teaspoon of pepper, and paprika in a small bowl, then season the chicken thighs on all sides with this mixture.
- 4
In a large Dutch oven or an oven-safe skillet, heat over high heat. Once the pan is hot, lightly coat it with olive oil and sear the chicken thighs in batches, browning each side for about 5 minutes, adjusting the heat as necessary.
- 5
Remove the browned chicken from the pan and set it aside. Repeat the process with the remaining chicken thighs and set them aside as well.
- 6
Decrease the heat to medium-low and add the butter to the pan. Once the butter begins to foam, toss in the leeks and sauté, stirring occasionally until they become tender, which should take about 6 to 8 minutes. Next, add the mushrooms along with 1/4 teaspoon of salt, cover the pan, and cook for 5 minutes, stirring until the mushrooms have released their moisture.
- 7
Dust the vegetables with flour, then pour in the chicken broth and sherry, stirring to combine, and let it simmer for 2 to 3 minutes.
- 8
Place the browned chicken back into the Dutch oven, spooning the mushroom and sherry sauce over the top. Cover and transfer to the oven to cook for 40 to 50 minutes, or until the chicken is fully cooked and tender.