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Braised Chicken with Mushrooms and Leeks

Posted on Nov 14, 20

The leeks get silky when they cook down in this luscious, tangy mustard sauce. Serve over mashed potatoes.


45 mins


55 mins





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


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.


Sun exposure triggers vitamin D production in mushrooms, making them one of the few food sources of this nutrient. Wild mushrooms have even more D than cultivated, which are usually grown in the dark.

Nutrition Facts

Serving Size: 3 Oz. Chicken & About 1 Cup Sauce

Per Serving:

260.3 calories; protein 11.7g 23% DV; carbohydrates 28.3g 9% DV; exchange other carbs 2; dietary fiber 6.2g 25% DV; sugars 7.3g; fat 12.7g 20% DV; saturated fat 1.5g 8


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