Ingredients: |
Ingredients: 2 large or 3 medium leeks, whites only
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon paprika
olive oil spray
8 pieces bone-in, skin-off chicken thighs, trimmed, about 40 ounces
1 tablespoon butter
8 ounces white mushrooms, quartered
2 tablespoons flour (or gluten-free flour mix)
1 cup chicken broth or water with chicken bouillon
3 tablespoons sherry
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Directions: |
Directions:Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
Preheat the oven to 375 degrees.
Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
Set aside and repeat with the remaining chicken. Set aside.
Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.
*I make this in the crockpot
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 2 thighs
Amount Per Serving:
Freestyle Points: 8
Points +: 11
Calories: 445 calories
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 276.5mg
Sodium: 852mg
Carbohydrates: 13g
Fiber: 2g
Sugar: 4g
Protein: 59.5g |
Personal
Notes: |
Personal
Notes: Serve over brown rice and/or with Kale.
Substitute one lg onion, chopped, 1 medium peeled eggplant, cubed, 1 - 28 oz can diced tomatoes& 1 Tbsp Italian spices with chicken
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This recipe for Braised Chicken with Mushrooms and Leeks is from