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1
Preheat the oven to 375 F.
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2
In a large cast iron enamel-coated pot (I use a 5 quart pot), heat the olive oil over a medium heat.
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3
Generously season the chicken thighs with salt and pepper on both sides.
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4
Brown the chicken thighs in the pot in batches; it will likely be 3 batches.
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5
Place the browned chicken thighs on a plate while you cook the other chicken thighs.
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6
Cut the green end off the leak and also cut off the root tip.
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7
Slice the leek lengthwise and wash any sand out from in between the layers.
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8
Slice the leek into thin half moons.
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9
When the chicken thighs are browned and removed from the pot, turn down the heat and add the leeks, minced garlic and mushrooms into the pot.
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10
Cook until the leek has softened and the mushrooms have started to cook down a little, about 5 minutes.
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11
Add a big pinch of salt and pepper and the dried herbs.
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12
Add the white wine and scrape up any brown bits from the bottom of the pot.
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13
Add in the chicken broth and return the chicken thighs to the pot.
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14
Put the lid on the pot.
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15
Put the pot in the preheated oven and cook for 45 minutes to an hour.
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16
You can cook it entirely on the stove-top, whatever is your preference.
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17
After it has been cooking in the oven for 45 minutes, put the pot back on the stove-top and remove the lid.
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18
Add the cream and cook over a medium heat for 20 minutes to a half hour with the lid off.
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19
You are looking for the sauce to be the consistency of a thick gravy or a rich cream of mushroom soup.
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20
Serve over a mix of mashed regular potatoes and sweet potatoes.
