Chicken Thighs with Leeks and Mushrooms

1. 1

   Trim the fat off of the chicken thighs and season with salt and pepper.

2. 2

   Brown the chicken in 1 tablespoon of the olive oil.

3. 3

   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.

4. 4

   When the chicken has finished browning on one side, add it to the leek/mushroom mixture, browned side up.

5. 5

   Add the white wine, turn the heat to medium low, and cover.

6. 6

   Cook for 15-20 minutes or until the chicken is done.

7. 7

   Remove the chicken to a plate and keep warm.

8. 8

   Turn up the heat under the leek/mushroom mixture and cook till most of the wine evaporates.

9. 9

   Adjust the seasoning if needed.

10. 10

    To serve, put 2 pieces of the chicken on each plate and top with about 1/4 of the leeks and mushrooms mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.