Ingredients

The following ingredients have 6 Servings
  • 3 tablespoon olive oil, divided
  • 1 1/2 pounds boneless chicken thighs
  • pinch of salt
  • 3 leeks, white and light green portions only, chopped
  • 5 mushrooms, sliced — we used baby bella mushrooms
  • 3 carrots, peeled and sliced
  • 1 large clove garlic, minced
  • 1/2 cup dry rosé or white wine, divided
  • 1/2 cup low sodium chicken stock
  • 5 sprigs or so fresh thyme
  • 1 1/2 cups potatoes, cut into 1 inch pieces (see notes) 
  • 1 cup baby spinach (optional)
  • salt and pepper to taste

Instruction

  • Heat 1 tablespoon of the olive oil in a skillet or Copper Chef Pan, when it is hot, add about half the chicken to the pan along with a pinch of salt. Cook on one side for 4 to 5 minutes, then turn over to brown on the other side for 3 to 4 minutes. Remove the browned chicken to a platter, then repeat the process to brown the remaining chicken. Set the chicken aside as you start cooking the veggies.
  • add a tablespoon of olive oil to the pan, then stir in the leeks. Sauté on medium heat until they begin to soften, about 5 minutes.
  • stir in the mushrooms, cooking for a few minutes until they begin to “sweat” (they start to soften and give off some liquid). Stir in about half of the wine (1/4 cup), and let it cook down for a few minutes.
  • and the garlic, combining the vegetables thoroughly.
  • back into the pan, nestling the chicken on top of the vegetables. Place the thyme sprigs on top of the chicken. Pour in the chicken stock and remaining wine, and bring to a simmer. Cover, and simmer for 40 minutes. About halfway through (20 minutes into braising), gently stir the chicken and veggies a bit to combine them. Cover again, and finish braising the chicken.
  • After 40 minutes of braising, add the spinach, if using, along with salt and pepper to taste. Cover the dish, and simmer for a few more minutes. 
  • To serve, scoop out some chicken and plate. Add extra veggies and braising liquid over the chicken to serve. Enjoy!