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CHICKEN AND LEEKS IN A CREAMY MUSHROOM SAGE SAUCE

We have had a week of freezing temperatures, and now there is snow on the ground.  The weather reports say rain is coming, but in the meantime it has been mighty cold.   Time for comfort food.

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.

Pour in the chicken stock, balsamic vinegar, and add the Dijon mustard scraping up any brown bits in the pan.  Return the chicken to the pan, lid on and cook on a low simmer for 30 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.

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