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This recipe came out of a need to use up a bunch of leeks. My husband loved it and thought I slaved in the kitchen for hours!
Trim the fat off of the chicken thighs and season with salt and pepper. Brown the chicken in 1 tablespoon of the olive oil. While the chicken is browning, saute the leeks and mushrooms in the other tablespoon of olive oil for about 8 minutes or until the leeks are softened. When the chicken has finished browning on one side, add it to the leek/mushroom mixture, browned side up. Add the white wine, turn the heat to medium low, and cover. Cook for 15-20 minutes or until the chicken is done. Remove the chicken to a plate and keep warm. Turn up the heat under the leek/mushroom mixture and cook till most of the wine evaporates. Adjust the seasoning if needed.
To serve, put 2 pieces of the chicken on each plate and top with about 1/4 of the leeks and mushrooms mixture.
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teafiend on 5.6.2010
Yum! I’ll definitely be making this again.