Chicken With Leeks And Mushrooms Recipes

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CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE



Chicken Thighs with Mushroom-Leek Sauce image

Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.

Provided by Deana R Okun

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 boneless, skinless chicken thighs
4 cups baby bella mushrooms, thinly sliced
2 leeks, thinly sliced
⅔ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch
⅔ cup low-fat sour cream
1 ½ teaspoons Dijon mustard
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g

CHICKEN, LEEK, AND MUSHROOM CASSEROLE



Chicken, Leek, and Mushroom Casserole image

A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
8 slices dense multigrain bread, crusts removed, slices cut into triangles
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese (1 ounce)

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



Braised Chicken Thighs with Mushrooms and Leeks image

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

Provided by Gina

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

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 (or gluten-free flour mix)
1 cup chicken broth or water with chicken bouillon
3 tablespoons sherry

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.

Nutrition Facts : ServingSize 2 thighs, Calories 445 kcal, Carbohydrate 13 g, Protein 59.5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 276.5 mg, Sodium 852 mg, Fiber 2 g, Sugar 4 g

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

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.

CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS



Chicken with Creamy Mushrooms, Fennel and Leeks image

This chicken is anything but bland, because the seasonings are literally pounded into the meat. The springtime vegetables are perfectly softened so they melt into a creamy luscious sauce.

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 large leeks, white and light green parts only
4 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon thyme leaves, plus more for garnish
4 tablespoons olive oil
1/2 bulb fennel, cored and thinly sliced
6 ounces shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup dry white wine
1 cup heavy cream

Steps:

  • Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
  • Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
  • Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
  • To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.

CHICKEN WITH LEEKS AND MUSHROOMS



Chicken With Leeks and Mushrooms image

Since I had some chicken thighs, leeks and mushrooms in the refrigerator, I decided to get creative and make something for lunch using the available ingredients. While I was eating lunch, my piano tuner came in and had to try a taste because it smelled so good. He gave it a rave review and I thought that it was really good as well. I am on WW and doing the core program. This recipe fits into the perimeters for the core plan.

Provided by Marla in California

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken thighs (or breasts)
2 tablespoons olive oil
1 cup sliced leek
1 cup sliced mushrooms
2 tablespoons tomato paste
1/4 cup chicken broth
season salt
garlic salt
pepper

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.

Nutrition Facts : Calories 336.4, Fat 19.4, SaturatedFat 3.3, Cholesterol 114.5, Sodium 351.8, Carbohydrate 10.6, Fiber 1.9, Sugar 4.4, Protein 30.2

CHICKEN BREASTS WITH LEEKS AND MUSHROOMS



Chicken Breasts with Leeks and Mushrooms image

Categories     Chicken     Mushroom     Olive     Onion     Poultry     Sauté     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/4 cup flour
1/4 teaspoon paprika
1 whole boneless chicken breast with skin (about 3/4 pound), halved
1 tablespoon olive oil
the white part of 2 medium leeks, sliced, washed well, and patted dry
6 mushrooms, sliced
1/4 cup dry red wine
1/4 cup chicken broth
1/2 teaspoon dried thyme, crumbled
8 Kalamata or other brine-cured black olives, pitted and chopped
1 teaspoon drained bottled capers, chopped
fresh lemon juice to taste

Steps:

  • In a shallow bowl stir together the flour, the paprika, and salt and pepper to taste and dredge the chicken breasts in the flour mixture, shaking off the excess. In a heavy (preferably cast-iron) skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, turning it once, until it is golden brown. Reduce the heat to moderately low and stir in the leeks, the mushrooms, the wine, the broth, and the thyme. Cook the mixture, covered partially, for 25 to 30 minutes, or until the chicken is cooked through, and transfer the chicken to a platter. To the skillet add the olives, the capers, and the lemon juice and cook the mixture, stirring, for 1 minute. Serve the chicken topped with the leek mixture.

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO



Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two image

Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil, divided
12 shiitake mushroom caps, thinly sliced
1 leek, white part only, thinly sliced and cleaned
1 teaspoon fresh thyme, chopped (divided)
1/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
2 (5 ounce) boneless skinless chicken breast halves

Steps:

  • Preheat oven to 400°F.
  • Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
  • Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
  • Remove from heat; sprinkle with half the thyme, salt, and pepper.
  • Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
  • Fill pocket with 2-3 tablespoons of the mushroom mixture.
  • Season chicken with the remaining thyme, salt, and pepper.
  • Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
  • Brown chicken on both sides.
  • Transfer skillet to the oven and roast for 10 minutes or until cooked through.
  • Serve with the remaining mushroom-leek mixture.

Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5

PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE



Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce image

I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.

Provided by FLOLUM

Categories     Everyday Cooking     Special Collection Recipes     New

Time 30m

Yield 2

Number Of Ingredients 10

½ pound skinless, boneless chicken breast
salt and pepper to taste
1 large egg, beaten
1 cup panko bread crumbs
1 tablespoon grapeseed oil, or to taste
2 tablespoons butter
1 medium onion, sliced
1 medium leek, sliced
5 medium mushrooms, sliced
¾ cup half-and-half

Steps:

  • Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
  • Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
  • Add chicken on top of the sauce and cook until heated through. Serve immediately.

Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g

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CHICKEN WITH LEEKS AND MUSHROOMS RECIPE - WEBETUTORIAL
The ingredients are useful to make chicken with leeks and mushrooms recipe that are boneless skinless chicken thighs, olive oil, leek, sliced mushrooms, tomato paste, chicken broth, season salt, garlic salt, pepper . Chicken with leeks and mushrooms may have an alternative image of …
From webetutorial.com


CHICKEN, LEEK AND MUSHROOM BAKE - LET'S GET COOKING AT HOME
Add the chopped leeks and mushrooms and cook for 5 minutes until they start to soften. Stir in the plain flour until there are no lumps of flour. Pour on the milk and stir well until mixed. Turn the heat down, add the dried herbs and cook for 5 minutes, stirring occasionally. While the chicken mixture is cooking, peel the potatoes.
From letsgetcooking.org.uk


CHICKEN QUICHE WITH LEEK AND MUSHROOMS - HEALTHY FOOD GUIDE
Add leek and mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in chicken. Whisk eggs and milk in a jug until combined. Spread chicken mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 20 minutes or until just set.
From healthyfood.com


CREAMY CHICKEN WITH MUSHROOMS AND LEEKS | RECIPE | CUISINE FIEND
2022-04-26 2. Clean the leeks and slice them diagonally into 1cm thick discs. Roughly chop the mushrooms. Pick tarragon leaves and chop them finely together with coriander. 3. Heat a little oil in a large pan and brown the chicken pieces. Scoop them out of the pan and keep aside. 4. Add a knob of butter to the pan and add the leeks.
From cuisinefiend.com


CHICKEN POT PIE WITH LEEKS AND MUSHROOMS | CHICKEN.CA
Add chicken and poultry seasoning to the pan and stir frequently until chicken is cooked through. Place cooked chicken in a bowl and set aside. In the same frying pan, heat 1 Tbsp (15 mL) of oil. Add the carrots, celery, leeks and mushrooms and sauté until vegetables are just slightly cooked. Remove pan from heat and set aside.
From chicken.ca


CREAMY CHICKEN MUSHROOM LEEK CASSEROLE • TAMARIND & THYME
2021-11-10 Add 1 tablespoon olive oil to a pan and brown the chicken on both sides. Add the tablespoon of butter to the pan and saute the onion and leeks for a few minutes until it's soft. Add the garlic and thyme and saute for a minute. Add the mushroom and cook on medium-high heat until all the liquid has reduced.
From tamarindnthyme.com


VEGAN CHICKEN & MUSHROOM PIE WITH LEEKS - VEGAN FOOD & LIVING
Method. Preheat the oven to 180°C. Put the oil into a large heavy based saucepan and add the leeks and mushrooms. Sautee for 6-8 minutes until softened and the mushrooms and leeks have visibly shrunk down and any water in the pan has evaporated. Add the grated garlic cloves and thyme leaves and cook for 1 minute until fragrant.
From veganfoodandliving.com


SAUTéED CHICKEN WITH LEEKS, CARROTS, PARSNIPS AND MUSHROOMS
2014-09-04 Wash and dry the chicken. Heat the olive oil in a deep sauté pan and brown the pieces a few at a time for 8-10 minutes over medium heat. Remove the chicken from the pan. Add the leeks, carrots and parsnips to the pan and cook for 3-4 minutes, stirring occasionally. Return the chicken to the pan, placing the vegetables on top of the pieces.
From jamiegeller.com


CHICKEN WITH RICE, LEEKS AND MUSHROOMS RECIPE - COOK.ME RECIPES
2022-05-11 Everything starts with the leeks and mushrooms, which are French-inspired and seasoned simple with dried thyme. Once the leeks and mushrooms have sautéed for 3-4 minutes, add the chicken, rice, and chicken broth. Season with salt and black pepper. Cover and cook until the liquid is absorbed and the rice is cooked.
From cook.me


CHICKEN WITH MUSHROOMS AND LEEKS - 14 RECIPES | TASTYCRAZE.COM
Here are 14 different easy recipes for chicken with mushrooms and leeks to give your favourite recipes a new lease of life! Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; Chicken Thighs with Mushrooms and Leeks. Tsveta 17. 2 Roasted Free-Range Chicken with Mushrooms and Leeks. VILI-Violeta Mateva …
From tastycraze.com


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