Chicken With Leeks, Mushrooms and Wine

Name: Chicken With Leeks, Mushrooms and Wine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 , 2 serving(s)
Ingredients: 4 chicken thighs; 2 leeks, sliced in 1/4-inch pieces; 3 tablespoons extra virgin olive oil; 2 cups sliced mushrooms; 3/4 cup chicken broth; 1/3 cup white wine; 3/4 cup half-and-half; 3 -4 minced garlic cloves; 1 small diced onion; kosher salt; black pepper; 3 tablespoons Dijon mustard; 3 tablespoons olive oil; poultry seasoning; egg noodles

Submitted by Chef HMan

"I posted this recipe in the past and the other night I made many changes which I hope many of you will enjoy this new and improved recipe!"

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Ready In:: 50mins
Ingredients:: 15
Serves:: 2

ingredients

4 chicken thighs
2 leeks, sliced in 1/4-inch pieces
3 tablespoons extra virgin olive oil
2 cups sliced mushrooms
³⁄₄ cup chicken broth
¹⁄₃ cup white wine
³⁄₄ cup half-and-half
3 -4 minced garlic cloves
1 small diced onion
kosher salt
black pepper
3 tablespoons Dijon mustard
3 tablespoons olive oil
poultry seasoning
egg noodles

directions

In a large deep skillet heat the olive oil.
Add the chicken and sprinkle generously all over with Poultry Seasoning,( I like to use Paul Prudhomme's Poultry Seasoning)
Brown the chicken and remove from pan. This typically takes 3-4 min per side.
Keep the juices in the pan and saute the leeks for 3-4 minutes, add more oil if needed.
Once the leeks are almost soft add the onion, garlic and mushrooms and saute for another 3 minutes.
Add the half and half, chicken broth, wine, mustard stir, add kosher salt and pepper to taste. Bring to almost a boil and turn down to simmer.
Add the chicken and cover, simmer for 15 minutes.
Uncover and simmer for another 15 minutes, add more broth if needed, cook to desired thickness, making sure to have enough sauce to pour over noodles.
Pour over cooked egg noodles and enjoy!

Questions & Replies

Can you make this ahead for the holidays and freeze?

sontag.else

Reviews

Really excellent! I didn't have half/half so I just skipped it and made the rest like the recipe. I didn't have egg noodles either so I served it on an ancient grain rice mix. Mu husband and son loved it too. Thanks!

Oliver's mommy
This recipe looks so wonderful for how easy it is to prepare! I was extremely disappointed that my mushrooms had gone off, so I subbed a half of a red bell pepper chucked. It was a good substitution for color and flavor and I would keep it in next time when I make it with the mushrooms as well. I did not have the poultry magic so I just used some creole seasoning. I also added some parsley flakes to the sauce which I thickened abit more with a cornstarch slurry. I served it over spinach linguine and it was phenomonal. A definite repeat and company worth meal.

Michelle S.
I made this dish last night for dinner and DH loved it. I used boneless skinless chicken thighs and it turned out perfect. I did not see when to add the mushrooms in the directions, so I added them after it sauteed the leeks. We served it over egg noodlesâ€¦ YUM!

Docs Mom