Braised Chicken Thighs With Leeks And Mushrooms Over Quinoi Recipes

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS

Steps:

• Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
• Preheat the oven to 375 degrees.
• Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
• Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
• Set aside and repeat with the remaining chicken. Set aside.
• Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
• Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
• Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS

Steps:

• Preheat the oven to 375 °F.
• Rinse the leeks well under water and separate the layers to ensure no dirt remains. Slice into ¼-inch half moons.
• Mix 1¼ teaspoons of salt with ¼ teaspoon of pepper and ½ teaspoon of paprika.
• Season the chicken all over with the rub.
• Place a large Dutch oven over high heat. Once hot, spray with olive oil. Brown the chicken on all sides. Cook for about 5 minutes on each side in batches and adjust the heat as needed. Set cooked chicken aside.
• Turn the heat to medium-low and add 1 tablespoon of butter.
• Once the butter foams, add the chopped leeks. Sauté, stirring frequently for 6 - 8 minutes until soft. Add 8 ounces of quartered mushrooms, ¼ teaspoon salt. Place the lid on the pan and cook for 5 minutes, until the mushrooms release their juices.
• Sprinkle the mushrooms with flour. Stir and add 1 cup of chicken broth and 3 tablespoons of sherry. Simmer for 2 - 3 minutes.
• Place the chicken in the Dutch oven and spoon the mushroom-sherry sauce over them. Bake in the oven with the lid on for 40 - 50 minutes, until the chicken is tender and cooked through.
• Pile the chicken thighs on a sharing plate to serve.

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
• Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
• Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

EMERIL'S BRAISED CHICKEN THIGHS

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Preheat oven to 450°F Rub skin side of chicken breasts with salt, pepper, and herbs. In Dutch oven, heat butter and oil over medium-high heat until beginning to brown. Place chicken skin-side down in pan and cover; cook 3-4 minutes, until skin is crispy and browned.
• Turn chicken skin-side up. Add stock, wine, leeks, and mushrooms; re-cover pan and transfer to middle of preheated oven for 30 minutes. Remove chicken to plate, cover with foil and allow to rest for 10 minutes.
• Meanwhile, make the sauce by adding heavy cream to pan. Bring to a boil and reduce to desired consistency. Correct seasoning and serve over chicken.