Chicken thighs with mushroom-leek sauce

    30 min

    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.

    2 people made this

    Serves: 8 

    • 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

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Nestle chicken thighs into the sauce. Cook for 8 to 10 minutes to heat through.

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