Another recipe tried and true
At the request of a reader, I will post recipes from "Cooks Country" that we've tried with success. This recipe fits right into that category....and oh, does it. This tasted like fine food from a fine restaurant, right at our own dinner table. A cheaper cut of chicken doesn't even phase you when you bite into this dish. Ken adored it.
(As usual, I amended the ingredients to make it healthier and to fit what ingredients I already had on hand....amendments are in parentheses.)
Chicken with Mushrooms and Leeks
8 bone-in, skin-on chicken thighs (about 2-1/2 lbs.), trimmed of excess fat (I used boneless, skinless chicken thighs)
salt and pepper
1 t. vegetable oil
1 T. unsalted butter (I used salted)
10 oz. white mushrooms, wiped clean and sliced thin
2 leeks, white and light green parts only, washed well and chopped into 1/4" pieces
1/3 c. white wine (I used cooking wine)
3/4 c. low-sodium chicken stock
1-1/2 t. minced tarragon
1 c. crumbled goat cheese (I used 1/2 c. crumbled feta)
Preheat oven to 400 degrees. Dry chicken with paper towels and season with salt and pepper. Heat oil in large nonstick skillet (I used cast iron) over high heat till shimmering. Add chicken and cook skin-side down until deep brown and crisp, 10-15 minutes. Turn chicken over, reduce heat to med-high, and cook until second side is lightly browned, about 3 minutes. Transfer to baking dish and place in oven while making sauce. Bake till cooked through (180 degrees), about 6-8 minutes.
Meanwhile, discard fat in skillet. Melt butter in empty skillet over high heat till foaming. Add mushrooms and leeks and cook till mushroom liquid evaporates, about 5 minutes. Add wine and cook till almost evaporated, about 1 minute. Add broth and 1 t. tarragon and simmer till slightly thickened, about 5 minutes. Whisk in goat (feta) cheese and simmer till thickened, about 1 minute. Add remaining tarragon and season with salt and pepper if needed.
Return chicken to skillet and turn to coat with sauce. Serve.
Serves 4.
(As usual, I amended the ingredients to make it healthier and to fit what ingredients I already had on hand....amendments are in parentheses.)
Chicken with Mushrooms and Leeks
8 bone-in, skin-on chicken thighs (about 2-1/2 lbs.), trimmed of excess fat (I used boneless, skinless chicken thighs)
salt and pepper
1 t. vegetable oil
1 T. unsalted butter (I used salted)
10 oz. white mushrooms, wiped clean and sliced thin
2 leeks, white and light green parts only, washed well and chopped into 1/4" pieces
1/3 c. white wine (I used cooking wine)
3/4 c. low-sodium chicken stock
1-1/2 t. minced tarragon
1 c. crumbled goat cheese (I used 1/2 c. crumbled feta)
Preheat oven to 400 degrees. Dry chicken with paper towels and season with salt and pepper. Heat oil in large nonstick skillet (I used cast iron) over high heat till shimmering. Add chicken and cook skin-side down until deep brown and crisp, 10-15 minutes. Turn chicken over, reduce heat to med-high, and cook until second side is lightly browned, about 3 minutes. Transfer to baking dish and place in oven while making sauce. Bake till cooked through (180 degrees), about 6-8 minutes.
Meanwhile, discard fat in skillet. Melt butter in empty skillet over high heat till foaming. Add mushrooms and leeks and cook till mushroom liquid evaporates, about 5 minutes. Add wine and cook till almost evaporated, about 1 minute. Add broth and 1 t. tarragon and simmer till slightly thickened, about 5 minutes. Whisk in goat (feta) cheese and simmer till thickened, about 1 minute. Add remaining tarragon and season with salt and pepper if needed.
Return chicken to skillet and turn to coat with sauce. Serve.
Serves 4.
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