Braised Chicken Thighs With Leeks And Mushrooms Over Quinoi Recipes

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
• Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
• Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS

Steps:

• Preheat the oven to 375 °F.
• Rinse the leeks well under water and separate the layers to ensure no dirt remains. Slice into ¼-inch half moons.
• Mix 1¼ teaspoons of salt with ¼ teaspoon of pepper and ½ teaspoon of paprika.
• Season the chicken all over with the rub.
• Place a large Dutch oven over high heat. Once hot, spray with olive oil. Brown the chicken on all sides. Cook for about 5 minutes on each side in batches and adjust the heat as needed. Set cooked chicken aside.
• Turn the heat to medium-low and add 1 tablespoon of butter.
• Once the butter foams, add the chopped leeks. Sauté, stirring frequently for 6 - 8 minutes until soft. Add 8 ounces of quartered mushrooms, ¼ teaspoon salt. Place the lid on the pan and cook for 5 minutes, until the mushrooms release their juices.
• Sprinkle the mushrooms with flour. Stir and add 1 cup of chicken broth and 3 tablespoons of sherry. Simmer for 2 - 3 minutes.
• Place the chicken in the Dutch oven and spoon the mushroom-sherry sauce over them. Bake in the oven with the lid on for 40 - 50 minutes, until the chicken is tender and cooked through.
• Pile the chicken thighs on a sharing plate to serve.

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS

Steps:

• 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.

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS

Steps:

• Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

BRAISED CHICKEN LEGS WITH WILD MUSHROOMS

Steps:

• Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
• Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
• Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
• Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
• Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
• While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
• Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
• To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Preheat oven to 450°F Rub skin side of chicken breasts with salt, pepper, and herbs. In Dutch oven, heat butter and oil over medium-high heat until beginning to brown. Place chicken skin-side down in pan and cover; cook 3-4 minutes, until skin is crispy and browned.
• Turn chicken skin-side up. Add stock, wine, leeks, and mushrooms; re-cover pan and transfer to middle of preheated oven for 30 minutes. Remove chicken to plate, cover with foil and allow to rest for 10 minutes.
• Meanwhile, make the sauce by adding heavy cream to pan. Bring to a boil and reduce to desired consistency. Correct seasoning and serve over chicken.

BRAISED CHICKEN THIGHS WITH LEEKS AND MUSHROOMS OVER QUINOI

Steps:

• Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey.
• Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper.
• Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
• Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.
• Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes.
• Add flour and cook, stirring constantly, for a minute or two.
• Stir in the wine, chicken stock and cream and bring to a boil.
• Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.