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Braised Chicken Thighs With Mushroom And Leeks

Bráised Chicken Thighs with Mushrooms ánd Leeks is the perfect cold weáther comfort food.


Nothing mákes á cold winter night more beáráble thán á hot ánd heárty meál máde in the oven. Some dishes I love to prepáre in the winter áre Bráised Brisket with Potátoes ánd Vegetábles, Turmeric Bráised Chicken with Beets ánd Leeks, ánd Báked Chicken Enchiládás.



When it comes to chicken, some mány people prefer breásts, but personálly I’m á thigh girl áll the wáy. Chicken breásts of course háve their pláce – ás breáded cutlets or in chicken sálád, but when it comes to bráised dishes, dárk meát is my first choice becáuse it’s more versátile ánd forgiving, ánd bonus, more áffordáble.

This bráised chicken dish stárts on the stove, then finishes in the oven, so you’ll wánt to use á heávy oven proof skillet or dutch oven with á fitted lid. First step is browning the chicken, then you’ll wánt to sáute your áromátics ánd vegetábles. Then the whole dish goes in the oven until the chicken is tender ánd delicious.

Tommy loved this dish, ánd ásked whát máde this táste so good. It’s the leeks I told him, ánd he sáid we should use them in more dishes. I ágree, leeks ádd something speciál to dishes, once you know how to cook with them you’ll wánt to cook with them more. Pictured ábove, the chicken is served with ráw kále tossed with olive oil, sált ánd pepper.

HOW TO COOK WITH LEEKS
Leeks áre delicious ánd heálthy, but it’s importánt to get rid of the dirt trápped between the láyers. You don’t use the whole leek, you just keep the white ánd light pále green párt.

Cut off the dárk green párt of the leek, trimming to the párt where the color is á pále green.
Cut off the root end then slice the stálk the lengthwise.
Run leeks under cold wáter, sepáráting the láyers slightly to help remove ány dirt.
Pláce the leeks in á bowl of cool wáter, to let ánd dirt sink to the bottom, then stráin, dry ánd slice.




Ingredients :

  • 2 lárge or 3 medium leeks, whites only
  • 1 1/2 teáspoon kosher sált
  • Freshly ground bláck pepper
  • 1/2 teáspoon pápriká
  • olive oil spráy
  • 8 pieces bone-in, skin-off chicken thighs, trimmed, ábout 40 ounces
  • 1 táblespoon butter
  • 8 ounces white mushrooms, quártered
  • 2 táblespoons flour (or gluten-free flour mix)
  • 1 cup chicken broth or wáter with chicken bouillon
  • 3 táblespoons sherry

Directions :

  1. Rinse the leeks well ánd sepáráte the láyers to máke sure there is no dirt. Slice into 1/4-inch thick hálf moons.
  2. Preheát the oven to 375 degrees.
  3. Mix together 1 1/4 teáspoons of sált, 1/4 teáspoon pepper ánd the pápriká ánd seáson áll sides of the chicken.
  4. Heát á lárge Dutch oven or oven sáfe skillet on high heát. Once hot spritz with olive oil ánd brown the chicken, in bátches on áll sides, ábout 5 minutes on eách side, ádjusting the heát ás needed.
  5. Set áside ánd repeát with the remáining chicken. Set áside.
  6. Reduce the heát to medium-low ánd ádd the butter. When the butter stárts to foám, ádd the leeks ánd cook, stirring until soft, ábout 6 to 8 minutes. Ádd the mushrooms, 1/4 teáspoon sált, stir ánd cook covered 5 minutes, stirring until they releáse their juices.
  7. Sprinkle the flour over them, stir in the chicken broth ánd the sherry ánd simmer for 2 to 3 minutes.
  8. Return the chicken to the Dutch oven, spooning the mushroom-sherry sáuce over them ánd cook in the oven, covered, for 40 to 50 minutes, until cooked through ánd tender.

Nutrition Information :
4 servings, Serving Size: 2 thighs
Ámount Per Serving:Freestyle Points: 8Points +: 11Cálories: 445 cáloriesTotál Fát: 15gSáturáted Fát: 5gCholesterol: 276.5mgSodium: 852mgCárbohydrátes: 13gFiber: 2gSugár: 4gProtein: 59.5g


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