Creamy Chicken with Mushrooms & Leeks

By • March 29, 2017 0 Comments

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Author Notes: Crispy chicken cooked with leeks and mushrooms in a crème fraîche and mustard sauce, all topped with parsleyVicky | Things I Made Today

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Serves 6

  • 2 tablespoons olive oil
  • 2 1/2 - 3 pounds bone in, skin on chicken thighs
  • 2 large (or 4 small) leeks, washed and trimmed, white and light green parts sliced thin
  • 1 1/2 pounds crimini mushrooms, sliced thin
  • 1 1/2 teaspoons Kosher salt, divided
  • 3/4 cup crème fraîche
  • 1/2 cup chicken broth
  • 2 tablespoons whole grain Dijon mustard
  • 1/4 cup fresh flat-leaf parsley, chopped
  • freshly ground black pepper to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with parsley before serving.

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