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Braised Chicken with Mushrooms and Leeks

Featured in the Honolulu Star-Advertiser on January 8, 2020.

Braised Chicken Mushrooms Leeks

Ingredients:

Braised Chicken with Mushrooms and Leeks

  • 1 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 8 pieces bone-in, skin-off chicken thighs, trimmed
  • Olive oil spray
  • 1 tablespoon butter
  • 2 large or 3 medium leeks, whites only, cleaned well and sliced into 1/4-inch half moons
  • 8 ounces white mushrooms, quartered
  • 2 tablespoons flour
  • 1 cup low-sodium chicken broth

Directions:

  1. Heat oven to 375°F.
  2. In a small bowl, mix together 1 1/4 teaspoons of salt, pepper and paprika; season all sides of chicken.
  3. Heat a large Dutch oven or oven-safe skillet on high heat.
  4. Once hot, spritz with olive oil and brown chicken in batches on all sides, about 5 minutes each side, adjusting heat as needed.
  5. Set aside and repeat with remaining chicken; set aside.
  6. Reduce heat to medium-low; add butter.
  7. When butter starts to foam, add leeks, stirring until soft, about 6 to 8 minutes.
  8. Add mushrooms and remaining 1/4 teaspoon salt; stir.
  9. Cook covered for about 5 minutes, stirring occasionally, until juices are released.
  10. Sprinkle flour over mushroom mixture, stir in chicken broth, and simmer for 2 to 3 minutes.
  11. Return chicken to Dutch oven.
  12. Spoon mushroom sauce over chicken; cook in oven, covered, for 40 to 50 minutes, until cooked through and tender.

Serves 4.

Approximate Nutrient Analysis per serving:
470 calories, 17 g fat, 5 g saturated fat, 290 mg cholesterol, 1100 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g sugar, 62 g protein

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