Chicken Thighs Leeks Mushrooms Recipes

EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Add chicken, leeks, and mushrooms to pan.
• Drizzle with olive oil, then sprinkle with garlic powder and herbs.
• Toss over ingredients to coat evenly.
• Spread diced garlic over dish.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake another 10-15 minutes, until chicken is browned and has reached 165 degrees internal temperature.
• Remove from oven and serve immediately.

CHICKEN, LEEK, AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
• Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
• Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

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.

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.

CHICKEN WITH LEEKS AND MUSHROOMS

Steps:

• Heat olive oil in non stick skillet.
• Sprinkle on season salt, garlic salt and pepper to taste.
• Brown chicken in hot olive oil.
• Add leeks and mushrooms, stir in tomato paste, and chicken broth.
• Cover and simmer on low heat until chicken juices run clear, about 15-20 minutes.

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.