Chicken Thighs With Mushroom-Leek Sauce Recipe

Cooking Directions

• STEP 1.Season the chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat.
• STEP 2.Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
• STEP 3.In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add the sliced leeks and minced garlic, and cook for another 2 minutes.
• STEP 4.Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
• STEP 5.Add the chicken broth and thyme to the skillet. Return the chicken thighs to the skillet, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
• STEP 6.Remove the chicken thighs from the skillet and set aside. Stir in the heavy cream and simmer for another 5 minutes, until the sauce has thickened slightly.
• STEP 7.Serve the chicken thighs with the mushroom-leek sauce spooned over the top. Garnish with fresh thyme leaves, if desired.

Cooking Tips

• Make sure to properly season the chicken thighs with salt and pepper before cooking for maximum flavor.
• Deglazing the skillet with white wine adds a delicious depth of flavor to the sauce.
• For a lighter version, you can substitute the heavy cream with Greek yogurt or coconut milk.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken thighs and sauce in a skillet over low heat until warmed through.
• Serve the chicken thighs with mashed potatoes, rice, or crusty bread for a complete meal.