Ingredients

The following ingredients have 4 Servings
  • 2 large or 3 medium leeks (whites only)
  • 1 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon  paprika
  • olive oil spray
  • 8 pieces bone-in (skin-off chicken thighs, trimmed, about 40 ounces)
  • 1  tablespoon butter
  • 8  ounces white mushrooms (quartered)
  • 2  tablespoons  flour (or gluten-free flour mix)
  • 1  cup  chicken broth or water with chicken bouillon
  • 3 tablespoons sherry

Instruction

  • Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
  • Preheat the oven to 375 degrees.
  • Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
  • Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
  • Set aside and repeat with the remaining chicken. Set aside.
  • Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
  • Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
  • Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.