Creamy Chicken with Mushroom and Leeks
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons olive oil
  • 2½ - 3 pounds bone in, skin on chicken thighs
  • 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
  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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/03/23/creamy-chicken-mushroom-leeks/