Braised Chicken Thighs with Mushrooms and Leeks


Braised Chicken Thighs with Mushrooms and Leeks

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Nothing makes a cold winter night more bearable than a hot and hearty meal made in the oven. Some dishes I love to prepare in the winter are Braised Brisket with Potatoes and Vegetables, Turmeric Braised Chicken with Beets and Leeks, and Baked Chicken Enchiladas.

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{ “@context”: “http://schema.org/”, “@type”: “Recipe”, “name”: “Braised Chicken Thighs with Mushrooms and Leeks”, “author”: { “@type”: “Person”, “name”: “Skinnytaste” }, “image”: “https://www.skinnytaste.com/wp-content/uploads/2018/12/Braised-Chicken-Thighs-with-Mushrooms-and-Leeks-1-3-260×260.jpg”, “dateModified”:”2018-12-04″, “description”:”Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.”, “prepTime”:”PT15M”, “cookTime”:”PT60M”, “totalTime”:”PT1H15M”, “recipeYield”:”4 servings”, “recipeIngredient”: [ “2 large or 3 medium leeks, whites only”, “1 1/2 teaspoon kosher salt”, “Freshly ground black pepper”, “1/2 teaspoon paprika”, “olive oil spray”, “8 pieces bone-in, skin-off chicken thighs, trimmed, about 40 ounces”, “1 tablespoon butter”, “8 ounces white mushrooms, quartered”, “2 tablespoons flour”, “1 cup chicken broth or water with chicken bouillon”, “3 tablespoons sherry” ], “nutrition”: { “@type”: “NutritionInformation”, “servingSize”: “2 thighs”,”fatContent”: “15”,”saturatedFatContent”: “5”,”cholesterolContent”: “276.5”,”sodiumContent”: “852”,”carbohydrateContent”: “13”,”fiberContent”: “2”,”sugarContent”: “4”,”proteinContent”: “59.5”,”calories”: “445” }, “recipeInstructions”: [ “Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.Preheat the oven to 375 degrees.Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.Set aside and repeat with the remaining chicken. Set aside.Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.” ] }

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