Chicken with Leeks, Mushrooms and Peas
Now that the nights are getting cooler, we’re all craving warming, comfort foods and this Chicken with Leeks, Mushrooms and Peas really hits the spot! Read on and see why you should definitely be making this for dinner tonight—or at least, in the very near future!!
First off, the chicken gets seared in a little bit of extremely hot oil in an extremely hot pot (so be careful) which means that despite the fact that it gets cooked in liquid with the pot lid on in part two of this recipe, it still maintains an addictively browned, caramelized and crispy skin! YUM!
Next up, there are tons of tender leeks, mushrooms and peas which work so well together and add loads of flavor and texture.
Then , along with some chicken broth and a small amount of heavy cream, you also add a cup of dry white wine to the sauce. Need I say more?!!
After braising in the hot liquid, the chicken gets fall-off-the-bone tender and the generous amount of lightly creamy sauce gives you the perfect excuse to make a carby side like rice or pasta to sop up all that goodness!! Add a leafy green salad and dinner is complete!
Finally, if you still need convincing, this dish is wonderful made ahead and reheated and I guarantee that once you give this try you will be keeping your fingers crossed that there are leftovers too!
Happy Fall!
Chicken with Leeks, Mushrooms and Peas
Makes 4-5 servings
Prep Time: About 1 ½ hours (much of this is hands-free)
Ingredients
2-3 tablespoons canola oil, divided
4 large bone-in chicken breasts
Kosher salt and black pepper
2 large leeks, sliced lengthwise, cut into thin half moons, rinsed well and dried
1 cup dry white wine
½ cup low-sodium chicken broth
3 tablespoons unsalted butter
1 pound cremini mushrooms, cleaned and quartered
⅓ cup heavy cream
10 ounce bag of frozen peas
The Recipe
1. Heat 2 tablespoons of the oil in a large heavyweight Dutch oven over medium-high heat until oil is very hot. Season the chicken on both sides with salt and pepper. Add 2 of the chicken breasts to the pot, skin-side down and let cook for about 5-7 minutes before turning to allow a nice golden sear to develop. Then turn chicken and let brown on the other side and then turn pieces until well browned all over. This takes about 15-20 minutes. Transfer to a plate and if needed, add another tablespoon of oil to the pot and repeat the entire process with the remaining two pieces of chicken, transferring those pieces when done to the plate with the other chicken as well.
2. Drain all but a very thin layer of oil from the pot and add the leeks to the pot for about 4-5 minutes, stirring often, until softened. Add the wine and chicken broth and turn the heat to high, allowing liquid to come to a boil, scraping up any browned bits that may have stuck to the bottom of the pot.
3. Lower the heat and add the chicken back into the pot, along with any of the juices that may be on the plate. Cover the pot and let chicken cook for at least 30 minutes, until it’s tender and cooked through (depending on how thick the chicken is, you may have to cook it longer).
4. Meanwhile, melt the butter in a large skillet over medium-high heat and let it cook until starting to get brown, 1-2 minutes. Add the mushrooms and a pinch or two of salt and pepper and cook, stirring often, until mushrooms are softened and browned and liquid has evaporated, about 10 minutes.
5. Add the mushrooms to the pot with the chicken as well as the cream and peas. Stir everything together and let cook for another 5 minutes or so, until everything is hot and peas are bright green. Serve immediately with something starchy to help sop up all the delicious sauce.
Enjoy!
Note: Recipe adapted from Mastering My Mistakes in the Kitchen by Dana Cowin. I tinkered a lot with this—doubled the amount of mushrooms, used more peas and cooked the whole thing a lot longer.
