Braised Chicken, Mushrooms & Leeks

As the weather begins to go from oppressive summer heat, to hot to slightly cooler to finally cool here in central Florida, I start to make more warm-your-soul kind of dishes. Slow cooking, fragrant ingredients and rich meats tend to be at the top of my list for that type of cooking.

But, I also don’t always want to feel weighed down. So tonight, I decided to use those warm veggies and mix it with chicken. It still has that rich, creaminess I crave when the weather is cooler, but in a healthier way.

Let me tell you how delicioussssss this is… SUPER SUPER delicious! It really hits all those senses in your mouth and makes everything just so darn happy! I think this would taste absolutely delicious with mashed potatoes, polenta or even rice. But I’m curious what you like serving it with…?

Let me know in the comments below! Bon Appetit!

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Braised Chicken, Mushrooms & Leeks

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 tablespoons olive oil
  • 1lb. boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 12oz. brown mushrooms, coarsely chopped
  • 1 medium leek, sliced and rinsed very well
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme, plus more for garnishing
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 2 cups frozen peas
  • 1 tablespoon dijon mustard

Directions

  1. Heat 1 tablespoon oil in a large pot over medium heat. Season chicken with salt on pepper on both sides and add chicken to the pot. Cook until browned on both sides, about 6-8 minutes total. Remove from pan and set aside.img_3736
  2. Add remaining 2 tablespoons oil and mushrooms to the pan and cook. Stir occasionally, until light brown, about 5 minutes. Stir in leeks and continue cooking until softened, about 3-4 minutes. Stir in garlic and thyme and cook 1 more minute. Sprinkle entire mixture with flour and cook for 1 minute.
  3. Add broth and bring pot to a boil. Once boiling, reduce heat to a simmer and add chicken back in. Cover and cook until chicken has reached 165 degrees, about 10 more minutes. Season generously with salt and pepper.
  4. Add peas and mustard in and cook for 2 more minutes. Serve immediately. Enjoy! img_3757

Slightly adapted from: eatingwell.com

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