Leeks and white wine add a nice flavour to this weeknight dish of chicken thighs in a creamy mushroom sauce. Serve with wild rice or quinoa.
Deana And Mike
2 people made this
1 tablespoon extra-virgin olive oil
8 boneless, skinless chicken thighs
375g baby mushrooms, thinly sliced
2 leeks, thinly sliced
160ml dry white wine
350ml reduced salt chicken stock
2 teaspoons cornflour
160g soured cream
1 1/2 teaspoons Dijon mustard
salt to taste
ground black pepper to taste
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Method Prep:5min › Cook:25min › Ready in:30min
Heat oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
Add mushrooms and leeks to the pan. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix stock and cornflour together in a small bowl; add to the pan and cook until thickened, 2 to 3 minutes. Stir in soured cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
Nestle chicken thighs into the sauce. Cook for 8 to 10 minutes to heat through.