Braised Chicken with Mushrooms and Leeks
Ingredients
The chicken
-
8
pieces
bone-in, skin-off chicken thighs
The vegetables
-
2
large or 3 medium
leeks, whites only
-
8
ounces
white mushrooms, quartered
The seasoning
-
1½
teaspoon
kosher salt
-
½
teaspoon
paprika
-
black pepper
freshly ground
The cooking fats
-
olive oil spray
-
1
tablespoon
butter
The thickening agent
-
2
tablespoons
flour or gluten-free flour mix
The liquid
-
1
cup
chicken broth or water with chicken bouillon
-
3
tablespoons
sherry
Instructions
- Rinse the leeks and slice them into ¼-inch thick half moons.
- Preheat the oven to 375°F.
- Mix together 1¼ teaspoons of salt, ¼ teaspoon pepper, and paprika, then season the chicken.
- Heat a Dutch oven or oven-safe skillet and brown the chicken on all sides for about 5 minutes each side, then set aside.
- Reduce heat to medium-low, add butter, and cook leeks until soft, about 6-8 minutes.
- Add mushrooms and ¼ teaspoon salt, cover, and cook for 5 minutes.
- Sprinkle flour over the mixture, stir in chicken broth and sherry, and simmer for 2-3 minutes.
- Return the chicken to the pot, spoon the sauce over it, cover, and cook in the oven for 40-50 minutes until tender.
Nutrition Facts (estimated)
Servings
4
Calories
445
Total fat
15g
Total carbohydrates
13g
Total protein
59.5g
Sodium
852mg
Cholesterol
276.5mg
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