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My review
Chicken Thighs with Mushroom-Leek Sauce
5
Deana And Mike
"Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend."
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Ingredients
40 m servings 198Original recipe yields 8 servings (8 chicken thighs)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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4/20/2018
We really liked this and while substitutions are sometimes okay, you really must use the leeks. They lend a subtle flavor that elevates the dish beautifully while still keeping it simple. Have ...
2/24/2019
I didn't have the wine and mustard on hand, but this was a very nice dish! Hard to know what to do with leeks. This was also pretty low carb by itself.
10/1/2018
So good. The flavours are so mice in this. Made it exactly like the recipe for my daughter and her family and it was such a big hit. This is a keeper.
9/1/2018
Excellent! A few minor changes. I do not use sour cream. I substituted 1 cup 2% lactose free milk with 1 tablespoon melted butter added to it. I used a little less chicken broth than the rec...