2 large (or 4 small) leeks, washed and trimmed, white and light green parts sliced thin
1½ pounds crimini mushrooms, sliced thin
1½ teaspoons Kosher salt, divided
¾ cup crème fraîche
½ cup chicken broth
2 tablespoons whole grain Dijon mustard
¼ cup fresh flat-leaf parsley, chopped
Freshly ground black pepper to taste
Instructions
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.
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.
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.
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.
Sprinkle with parsley before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/03/23/creamy-chicken-mushroom-leeks/