Author Notes
Crispy chicken cooked with leeks and mushrooms in a crème fraîche and mustard sauce, all topped with parsley —Vicky | Things I Made Today
Ingredients
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2 tablespoons
olive oil
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2 1/2 - 3 pounds
bone in, skin on chicken thighs
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2
large (or 4 small) leeks, washed and trimmed, white and light green parts sliced thin
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1 1/2 pounds
crimini mushrooms, sliced thin
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1 1/2 teaspoons
Kosher salt, divided
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3/4 cup
crème fraîche
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1/2 cup
chicken broth
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2 tablespoons
whole grain Dijon mustard
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1/4 cup
fresh flat-leaf parsley, chopped
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freshly ground black pepper to taste
Directions
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In a large dutch oven, heat olive oil over medium high heat. Sprinkle chicken thighs with ½ teaspoon Kosher salt, then place into oil, skin side down. Cook until skin is nicely browned, about 5-6 minutes, then flip and brown on other side for an additional 5 minutes. Transfer to plate.
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Add leeks to pot and let soften for about 5 minutes. Stir in mushrooms and 1 teaspoon Kosher salt. Cook, stirring occasionally, until mushrooms release their juices, about 10 minutes.
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In a medium sized bowl, whisk together crème fraîche, chicken broth, and mustard. Add mixture to vegetables and stir. Reduce heat and let simmer for about 5 minutes.
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Add chicken thighs back into vegetables, coating them with some of the sauce. Cover and cook for about 10-15 minutes, until chicken is cooked through. Let cool slightly to allow sauce to thicken.
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Sprinkle with parsley before serving.
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