BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS
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
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
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
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
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 THIGHS WITH LEEKS AND MUSHROOMS OVER QUINOI
My recipe here is a little less on the liberal doses of politics than the original, but still the same dish you can find here: https://umamigirl.com/braised-chicken-thighs-white-wine-leeks/
Provided by David Hawkins
Categories Meat
Time 1h15m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 825.9, Fat 44, SaturatedFat 13.8, Cholesterol 211.6, Sodium 526, Carbohydrate 45.8, Fiber 5.3, Sugar 4.2, Protein 51.4
BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Even low-fat meats like chicken breast can be successfully braised with a bit of care. Accompany this with mashed potatoes; if you're feeling decadent, top the potatoes with truffle butter or a drizzle of truffle oil. Adapted from a recipe at Al Dente Blog. http://bit.ly/gwNbuu
Provided by DrGaellon
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 581.8, Fat 50.1, SaturatedFat 19, Cholesterol 118.9, Sodium 127, Carbohydrate 9.6, Fiber 0.8, Sugar 2.8, Protein 17.6
BRAISED CHICKEN WITH LEEKS AND MORELS
Categories Chicken Mushroom Braise Leek White Wine Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place morels in small bowl. Add 1 cup hot water and let stand until morels soften, about 45 minutes. Remove morels and reserve. Strain liquid through fine sieve and reserve.
- Season chicken with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Remove chicken. Add wine to pot and bring to boil, scraping up browned bits. Stir in leeks, broth, thyme, morels, and reserved morel liquid. Return chicken to pot and bring liquid to boil. Reduce heat, cover, and simmer until chicken is cooked through and sauce thickens, turning chicken once, about 40 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.)
- *Available at specialty foods stores and some supermarkets.
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