Braised Chicken Thighs w/Mushrooms & Leeks

Poor photo, I know...used to be good at photo-taking...lately, not so much!

This most tasty dish, which is low in fat content - surprise surprise for moi, who loves her butter, is from the gal who is the author of the food blog, SkinnyTaste. Gina Homolka, author of said blog takes her recipes very seriously. Each week she makes an entire seven days of B-L-D meals and they can all be tracked on the Weight Watchers points system. That doesn't take away from the flavor that come from the recipes of hers I've tried. And this one is over-the-top good! It is rich, buttery - just perfection in a bite. Again, a chicken dish that GB loved. Said it was now the best chicken dish he's ever tasted! Win-win for me! 

2 large leeks, white part only (to learn how to clean a leek, go here)

1 1/2 t. kosher/sea salt

freshly ground tellicherry black pepper, to taste

1/2 t. paprika

olive oil spray (tried this for the first time - and it works!)

chicken pieces, your choice (I used 4 bone-in, skin-on thighs), about 1 1/2 - 2 lbs.

2 T. unsalted butter

10 oz. pkg. whole white mushrooms, cleaned, stems trimmed and quartered

4 T. flour

2 C. chicken stock

3 or so T. sherry

Basmati rice or egg noodles, cook according to package directions

Preheat oven to 375º.

Cut green tops and bottom roots off the leeks. Slice in half length-wise and then in 1/4" thick half moons. Put all in a salad spinner filled with water and agitate the pieces. Let sit for a bit so the sand sinks to the bottom. Slowly lift the strainer out of the water and dump the water out. Rinse again and then spin the excess water out.

Mix together the salt, pepper and paprika. and season all sides of the chicken. Spritz both side of the chicken with olive oil spray. Heat a large iron skillet or Dutch oven on high heat. Once hot, brown the chicken on both sides, about 5 - 7 minutes per side, until nicely browned. Set chicken pieces aside. 

Reduce heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 - 8 minutes. Add the mushrooms, salt a bit and cook, covered, until they release their juices and juice mostly evaporates:

(Steam is not a friend of photo-taking)

Sprinkle flour over all, stir in to totally coat the flour and then add the chicken stock and sherry. Simmer for about 4 minutes:

Return the chicken to the skillet, spoon sauce over them and bake in the oven for 40 - 50 minutes, until tender. 

Serve over rice or egg noodles.

YUM! 

'till we feast again! 

xoabb