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.
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 MoreWe 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.
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.
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.
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!
Need more oil to cook the chicken and a much longer time than 4 to 5 minutes to cook each side. Chicken was not cooked through. I had to cook the chicken in the sauce an additional 20 minutes with the cover on before the thermometer reached 165 degrees. The 2 teaspoons of cornstarch wasn't enough to thicken the sauce. I ended up putting in 2 more teaspoons in the sauce and reduced the liquid. Served over egg noodles. End the end, the chicken and sauce was wonderful.
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.
We loved this recipe. The leeks and wine add a sweetness that pairs nicely with the smokey mushrooms. The sauce was excellent, my husband loved it. The only change I made was to add tarragon which always compliments chicken. I also used boneless thighs.
This is a delicious recipe and easy to make. I use boneless chicken thighs. And I substituted nonfat Greek yoghurt for sour cream and I used sherry vinegar instead of wine and it came out just as good! This is one of my go to recipes. I serve it over mashed potatoes and peas and garnish with parsley.
