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.

Deana R Okun
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; 11.2 g total fat; 47 mg cholesterol; 113 mg sodium. 7.2 g carbohydrates; 13.8 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2018
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 to admit that I forgot to add sour cream and Dijon (it'd been a really long day) but we loved it anyway. Know the difference those ingredients will make and plan on making again In its entirety. My apologies to review traditionalists but hope to update in near future. Read More
(4)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2018
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 to admit that I forgot to add sour cream and Dijon (it'd been a really long day) but we loved it anyway. Know the difference those ingredients will make and plan on making again In its entirety. My apologies to review traditionalists but hope to update in near future. Read More
(4)
Rating: 5 stars
04/20/2018
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 to admit that I forgot to add sour cream and Dijon (it'd been a really long day) but we loved it anyway. Know the difference those ingredients will make and plan on making again In its entirety. My apologies to review traditionalists but hope to update in near future. Read More
(4)
Rating: 5 stars
09/01/2018
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 recipe called for. Added a little garlic to the leek/mushroom mix. Definitely a keeper! Read More
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Rating: 5 stars
10/01/2018
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. Read More
Rating: 4 stars
02/24/2019
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. Read More