Braised Chicken With Mushrooms and Leeks
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 bone-in skin-on chicken breast halves
- kosher salt or sea salt, to taste
- fresh ground black pepper, to taste
- 2 -3 pinches dried herbs (thyme, sage, oregano, etc.) or 2 -3 pinches fresh herbs (thyme, sage, oregano, etc.)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1⁄3 cup chicken stock
- 1⁄3 cup dry white wine (such as a Viognier)
- 1 leek, carefully washed and sliced into 1/4-inch rounds
- 1 1⁄2 cups shiitake mushrooms, washed, stems removed, and sliced
- 1⁄4 cup heavy cream
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!