Braised Chicken with Mushrooms and Leeks

 

Ingredients

Ingredient Checklist

• 3 tablespoons grapeseed or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 12 ounces mixed mushrooms, coarsely chopped
• 2 cups sliced leek (1 medium), rinsed well
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or tarragon, plus more for garnish
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups frozen peas
• 1 tablespoon Dijon mustard

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.

• Step 2

  Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

• Step 3

  Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

• Step 4

  Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired