This was an easy mid week meal, yet elegant enough to serve if you have company coming. If you want a lighter sauce, yogurt would also work nicely here.
6 organic chicken thighs (skin on bone in)
1 large leek, white part only rinsed, sliced in half and cut into 1 inch pieces (about 2 cups worth)
6 crimini mushrooms sliced
2 large garlic cloves, minced
1 1/2 Tblsp. minced fresh sage
3/4 cup chicken stock
1 Tblsp. Balsamic vinegar
1 tsp. Dijon mustard
1/2 cup cream (we use lactose free)
Extra virgin olive oil
salt and fresh cracked pepper to taste
paprika, garlic powder
Heat up a large frying pan on medium high heat with a good drizzle of EVOO. Season the chicken thighs with salt, pepper, paprika and garlic powder. Cook the chicken skin side down about 6 minutes, then turn over and cook another 5 minutes. Remove to a plate and if there is excess grease in the pan drain off some.
Turn down the heat to low and add in the mushrooms sauteing until golden. Then add the leeks, garlic, fresh sage, and saute about 5 minutes.
After 30 minutes, remove the chicken to a plate and reduce the sauce for 10 minutes. Add in the cream stirring well. Check for seasonings then return the chicken to the pan and continue to simmer for 10 more minutes. Serve along side rice and vegetables.