Braised Chicken Thighs with Mushrooms and Leeks
Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.
Braised Chicken Thighs with Mushrooms and Leeks
Nothing makes a cold winter night more bearable than a hot and hearty meal made in the oven. Some dishes I love to prepare in the winter are Braised Brisket with Potatoes and Vegetables, Turmeric Braised Chicken with Beets and Leeks, and Baked Chicken Enchiladas.
When it comes to chicken, some many people prefer breasts, but personally I’m a thigh girl all the way. Chicken breasts of course have their place – as breaded cutlets or in chicken salad, but when it comes to braised dishes, dark meat is my first choice because it’s more versatile and forgiving, and bonus, more affordable.
This braised chicken dish starts on the stove, then finishes in the oven, so you’ll want to use a heavy oven proof skillet or dutch oven with a fitted lid. First step is browning the chicken, then you’ll want to saute your aromatics and vegetables. Then the whole dish goes in the oven until the chicken is tender and delicious.
Tommy loved this dish, and asked what made this taste so good. It’s the leeks I told him, and he said we should use them in more dishes. I agree, leeks add something special to dishes, once you know how to cook with them you’ll want to cook with them more. Pictured above, the chicken is served with raw kale tossed with olive oil, salt and pepper.
How To Make Braised Chicken
How To Cook With Leeks
Leeks are delicious and healthy, but it’s important to get rid of the dirt trapped between the layers. You don’t use the whole leek, you just keep the white and light pale green part.
- Cut off the dark green part of the leek, trimming to the part where the color is a pale green.
- Cut off the root end then slice the stalk the lengthwise.
- Run leeks under cold water, separating the layers slightly to help remove any dirt.
- Place the leeks in a bowl of cool water, to let and dirt sink to the bottom, then strain, dry and slice.
More chicken thigh recipes I love:
- Baked Chicken Thighs with Brussels Sprouts and Sweet Potato
- Asian Glazed Boneless Chicken Thighs
- Baked Apple Cider Chicken and Cabbage
- Chicken Thighs with Shallots in Red Wine Vinegar
Braised Chicken Thighs with Mushrooms and Leeks
Ingredients
- 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
Instructions
- 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.
Sooooo delicious that the second time I planned to make this, my husband asked me to double it. Leftovers are as good or better!! Thank you, Gina, for another 5-star, “winner, winner, chicken dinner!”
The was PHENOMENAL!!
I was so impressed with this recipe!! My dad said it was THE BEST dish I’ve ever made, regardless of type of meal. It was restaurant quality!!! We both loved it so much that I’m writing a review, which I never do!
This is definitely a 5 STAR recipe that I will make in the future!
Thank you for sharing all of your recipes and for giving the the WW Points! I heard about your site in a WW meeting. I’ve been using your site on and off for a year or more now. We have been happy with every recipe that we’ve tried, but this was by far THE BEST!! Thank you!
Thanks Dree!
Wow! Terrific! Delicious! Added rice as a side and string beans.. very very good!
I’ve found this dish is even better the second (or third) day after making it. Delicious and easy recipe. Highly recommend!
Made this tonight and it was amazing! I did make the following modifications: used 2T Pinot Grigio and 1T apple cider vinegar instead of sherry, halving the amount of mushrooms to 4oz (and using baby bellas instead of white), subbing a large shallot for one of the leeks (total 1 shallot and 1 leek), using chicken breasts instead of thighs to save on points, adding some garlic powder to season the breasts, and simmering it on the stove for about 20 mins until the breasts were cooked through instead of putting it in the oven for 40-50. I also only used 1T flour and thought it thickened the sauce plenty! Even if made completely as-is, I think this recipe would be amazing. Thanks for making me look forward to dinner on WW!
Absolutely delicious! The meat was so tender and the sauce was amazing! I made mine in a large skillet with foil over the top since I don’t have a dutch oven. Big hit with the family!
Can the Sherry be omitted?
My husband just made this for dinner. It tasted absolutely luscious — so rich! This will definitely be on the menu again in the near future. Thank you for another fantastic recipe!
Forgot my rating!
I made this recipe last night and omg, was it good!! It took no time to put it together and the chicken was, fall off the bone delicious! The only thing I did differently was, I used Marsala wine instead of Sherry, since that’s all I had. Served with a dollop of mashed potatoes to sop up all the delicious sauce and some lovely broccolini. Thank you Gina for another fantastic recipe!
I made this tonight, Gina is a genius! One of the best meals I’ve ever had, I served it with brown rice and roasted asparagus!! Thank you!!!!
I really liked this. Next time I’ll double the mushrooms and either add more leeks or cut them a bit thicker.
I never used leeks before so I was a little hesitant to use them. Turned out very good. Whole family enjoyed this meal. I was told its a keeper!
There is a reason I saved this recipe. It’s just plain good!
Made this last night. We substituted the sherry with port wine. It was absolutely delicious.
Simply outstanding! Made it for my birthday dinner!
Happy birthday! Glad you enjoyed it!
This is so good!!!
So incredibly delicious! This is one of my all time favorite recipes.
I don’t have a Dutch oven. Could I simmer over the stove?
This recipe is so delicious and my family loved it. It’s a win-win.
Yes, I think it would work just fine. Make sure it’s a slow boil so the bottom of the put doesn’t burn.
I noticed you did not answer the questions about cooking this recipe with chicken. Is that because you think it such a bad idea to use chicken.
Made this this evening! Oh, my. Definitely a keeper.
Wow! This is fantastic! I’m making it tonight for the third time. My husband and I both love it. I have made it with sherry one time and Marsala another time because I was out of sherry. I have also substituted onions when the leeks weren’t in the best shape. I have made this dish covered on top of the stove to keep from heating up the kitchen in the summer. This is a great all year round dish . It’s definitely good enough to serve to company. One of our favorites. Great creation, Gina!
How would I adjust cooking time to do this with boneless skinless breasts? It sounds delicious!
A wonderful recipe. Even my picky husband loved it. I will certainly be making it again! I used 3 tbsp of white wine and it was perfect
We made the “un-skinny” version of this (bone-in, skin on thighs) for a dinner party on an unseasonably cold June evening. Comfort food at it’s finest. Thanks for another delicious recipe Gina, we will be making this again.
Can you translate this using a instapot for cooking?
Hey, would the taste change if I use chicken breast instead?
Sounds wonderful. How would you do this in a slow cooker (crockpot)?
Can you double this recipe? I made it and loved it but now I want to make it for company- I am using a Dutch oven to make it.
I have made this twice now, and it is delicious!! Very simple but full of flavor. Both times, I have used boneless chicken thighs simply because that’s what I had on hand. I actually don’t think I’d change that at this point. I like that the meat is so tender it just falls apart with no bone to deal with!
Did you adjust cooking times because you use boneless chicken thighs?
I did not!
Delicious! My whole family loved it. My partner told me it was so tender that it “melted” in his mouth. I doubled the sauce, because I love sauce. So it cost me a few extra points but it was while worth it. I also didn’t have sherry, so I used apple cider vinegar. Definitely making this one again!
I double the sauce too. And the first time I made it with Sherry vinegar and it still turned out delish!
I only have a white wine… should I use it?
yes
I love the pan with lid in the video. Can you please tell me the brand. Thank you.
Not sure? It is either Staub or Le Creuset.
I made this for dinner tonight. It was delicious! The
mushroom/leek sauce is so flavorful and the chicken is tender and juicy. I served it with cooked carrots and baby potatoes done in the air fryer. The meal was a hit with the children and adults. This will definately be a regular meal.
Hi Gina!
If using boneless thighs, do I need to alter the recipe at all? Cooking time?
Thanks,
Gina T.
Should be fine
Can this be made in the instant pot?
I make this in my instant pot and it always turns out great! I sear the chicken, remove it from the pot, sauté the veggies, add everything back in and then cook on high pressure for 7 minutes with a 5 min natural release before manually releasing. So good!
Can I freeze this recipe after prepared and how would I go about it?
Melissa, did you try freezing this recipe? I would love to know how it turned out.
WOW! Followed this recipe exactly as written – (well , with the exception of the sherry – I used white wine instead – a little for the recipe, and a little more for me – lol!) This is definitely my new ‘company’ dish, although simple enough for the two of us on regular days. The best part is – there’s enough for our dinner tomorrow – yay! (I LOVE having leftovers, especially when they’re this delicious!) YUM!
This was delicious!
I think this is one of the best chicken dishes I have ever eaten. I would even serve this to company. I didyhave sherry so I used Marsala wine. It’s sooooo delicious!!
This is our new favorite ST recipe, we just love it. I use a large shallot instead of leeks as hubby has an aversion to leeks. I made it with boneless chicken breast last time to save a few points and it was excellent. Great recipe!
Can I substitute almond flour for the white flour?
Sure
Can I use almond flour in place of white flour?
Made This last night. Absolutely delicious!
Found this recipe yesterday and made it tonight – excellent. I had run out of sherry so subbed ruby port. Also was out of paprika so used 1/2 as much cayenne. I was only cooking for two, but we love mushrooms, so I did the full recipe with just 4 bone in skinless thighs. Absolutely loved it. Served with a side of steamed broccoli. Will def make this again.
This chicken recipe is excellent!!! We loved it. We had an adventure making it, though:
My husband told me that it was running late for making our Sabbath dinner. So I decided he could chop the Vegas while I browned the chicken. Thanks for the video!! I let him watch it’s, and so he knew how to chop the leeks.
I always keep sherry in the pantry. Well, I thought I did! I must have used the last of it, I don’t remember when. I had Marsala wine, so I added some of that. Then I looked up the sub on Internet. It said Apple cider. The closest thing I had was some leftover sparkling cider. Well, I added that too! I think I added white wine.
Was really relieved when dinner was done before Sabbath started. Was especially relieved to taste such good chicken. Looking forward to making it with sherry in the future!
I made this with schallots instead of leeks because I didn’t want to bother with cleaning the leeks, it came out absolutely delicious. Great recipe. Definitely going to make it again
This dish is amazing- I highly recommend it! I substituted the leeks with shallots and sherry with red wine vinegar. My husband and 4 year old loved it! I can’t wait to make it again.
I made this exactly as instructed and it was sooooo delish! Thank you Gina for all these great recipes! My friends and family thank you too!
I’ve made this twice. It’s amazing. My 18 year old son actually hugged me when he found out I was making this tonight for dinner. I serve it with your loaded cauliflower mash. Your recipes make me look like a good cook and make us a more loving family! 😀 Thank you!
This recipe is absolutely delicious. Will make it again and again.
It was fabulous. And easy. I would do even more of the leeks and mushrooms next time as they shrink down.
This was amazing meal. I can’t wait to make this again. I left out the salt and you don’t miss it. I didn’t have Sherry so used White wine gave a Chicken Marcela taste. We loved. Served with quinoa and some broccoli. Yummo
Really comforting on a winters evening, my whole family enjoyed it. My husband said that the smell of it cooking when he came in was so good. This is going in my recipe collection.
Great! 🙂
Can you substitute chicken breasts for the thighs?
So delicious and bursting with flavor! This was my first time cooking with leeks and I was not disappointed. Thank you so much.
I love this recipe! I would love to make for a 8-people dinner party. I can double this recipe, right?
Sure.
The flavor of the chicken and sauce is out of this world! My whole family loved it!
This meal is absolutely delicious! I just decided to cook it on the stovetop instead of the oven, but didn’t change anything else. Thank you for this recipe, I’ll be making it again very soon!
Great recipe, wonderful comfort food. I did not have any sherry so used white wine. This is definitely a keeper. We had it last night and my husband wants to know when I will make it again. I served with Yukon Gold mashed potatoes and kale salad. Yum!
Always bad at taking dishes made on the stove and cooking them for a crowd. I know I can cook the chicken in batches but would you cook the veggies in batches too? And then is it okay to pre cook the chicken and veggie in batches but then put it in the oven later all together or does it need to be put straight from simmering on stove to the oven?
Thanks!
Delicious! A dinner winner with the kids and husband. I was impressed with myself (even though you did all the real work, Gina!) I also made the massaged kale salad and one kid even came back for seconds of that. The youngest told me I should make this chicken dish every week.
Great!!
Any ideas for what to sub for the mushrooms, if anything? I love them but have two non- mushroom eaters in my house!
Thanks!
Man, do I wish people would read the recipe and some comments before they post a question. It’s annoying to see the same question over and over and over about the greens on the side. IT’S KALE. THE RECIPE SAYS SO AND THE QUESTION WAS ANSWERED MORE THAN A DOZEN TIMES IN THE COMMENTS.
READ, PEOPLE. READ.
On another note, I can’t wait to make this.
if I take hicken thighs without bone, did I have to adjust the cooking time ?
I’m not a mushroom fan. Any thoughts for a substitute?
I made with boneless skinless thighs and it was still very juicy. Great recipe.
This looks amazing! I can’t WAIT to make this over Christmas Break! Thank you!! 🙂
So delicious! I substituted in bone-in skin on chicken breasts, used green grapes instead of the mushrooms, and red wine instead of sherry.
I made this tonight. Had 6 people over for dinner. We’re not big eaters so I made 7 medium thighs. They loved it so much that a few of them went for seconds. They shared the last thigh. So next time I’ll make more. Had them with white rice, garlic bread and a salad.
I’m planning to do some thighs and some breast meat. How should my cooking time be adjusted for using chicken breasts instead?
This dish is fantastic. If you want to make a great main dish for family or guests, this dish is perfect.
Would be great with a side of sauteed rapine and roasted potatoes.
I will add this recipe to my go to collection.
I made this on the stovetop in a covered pan instead of in the oven. I left out the sherry because my boyfriend can’t have wine. It was really good and will go in our regular rotation
Picky husband loved this! Thank you!
I added spinach at the end. Tasted great.
I’m not sure I really understand the recipe. Am I cooking both the leafy greens and the white bulbs of the leeks?
I made this last night and it the best recipe I’ve tried from you site. And I’ve tried quite a few. I substituted apple cider vinegar for the sherry. Thanks for the great recipe.
Thank you for another fab recipe! I didn’t use mushrooms because mine had gone bad ???? but still tasty and oh so easy. Even my husband loved it, who claims to not like chicken thighs. My daughter had two servings!
I made this tonight and my husband said “It’s a keeper” So tasty !
Made this last night in my Presto pressure cooker. Came out great.
What type/brand of skillet do you recommend that can be used on the stove and in the oven?
Le Crueset or you can use a dutch oven.
This recipe is fabulous!!!! My family loved it. Thank you Gina!!!
I don’t see my posts for some reason. But I’ve been able to see them before. Hmm. Anybody know why ?!
Tnx
I don’t have a Dutch oven. I have a pampered chef casserole but no lid. Can I just cover with foil ?
Also. Do u have a Dutch oven brand recommendations that’s reasonably priced ?
And how do I see the answer to a question I posted? Is the only way to scroll down and find my post ? As I don’t see it going to my email
Tnx a bunch. You are aweosme !!:). I’m making this today for the first time
Sue
Yes you can use the casserole and cover with foil. I like the Staub Dutch oven.
Tramontina makes a reasonably priced dutch oven; half the price of others and recommended by America’s Test Kitchen. I love mine.
I have used your recipes consistently for the past 8 months and have loved just about all of them. But this is the first one I’ve felt compelled to comment on because, OMG, it’s soooooo good! I substituted shiitakes because my husband doesn’t like white button mushrooms. But, other than that, I followed the recipe to a tee – so delicious! Thank you!
Great!
question, I love things saucy, if I doubled the liquid would that be a good idea? or is it pretty saucy as it? gonna try it tomorrow. looks delicious!!!
I only have boneless thighs! And advice?
I use Skinnytaste for most of my cooking. The chicken, leeks and mushroom dish turned out excellent. I use skinless, boneless chicken thighs. Turned out great. Thank you again Gina.
A-MAZ-ING!!!
I made it with boneless skinless chicken breasts and doubled the sauce items (because my family really likes sauce/gravy!). I also used red wine vinegar in place of the sherry because it’s what I had in the house. HEAVENLY! This will go in our dinner rotation for sure!
Trisha – I know this was over a year ago, hahaha, and who knows if you’ll get notification of this comment/question…But, did you adjust the cooking time at all for the boneless skinless breasts substitution? Thanks!
This is a great recipe! I doubled the mushrooms (baby bellas quartered) and doubled the sauce (I’m not doing points and am a sauce gal). I used the Sherry, but think you could easily use red wine with great results. I also think that shallots or a mix of onion would work really well in place of leeks. I used a cast iron skillet and just tin foiled the top because it doesn’t have a lid and that worked out well (in case anyone was wondering). I served it worth couscous and some sauteed broccolini.
Seriously a top 10 recipe of yours – HANDS DOWN. I can’t wait to make it for a family gathering or something, it was outstanding and all of my kids ate it, and that’s always a WIN!
Thanks Julia!
I followed the recipe as written and it was delicious! Will definitely make this one again.
Great!
Delicious Gina! I made the chicken Sunday and making your kale recipe tomorrow 🙂
Are you sure the points are correct on the present WW plan? They say one chicken thigh without skin on the bone is 7 points. I put it in the recipe builder and got 10 points.
It tasted delicious and I had the generous serving size of two thighs but used all my points for the day. it is a keeper but I will have to plan for the points.
It depends on the size of your thighs which is why I weigh it.
Yummy! So good! I suspect it will be even better tomorrow. I may try making in the crock pot next time so the meat can really simmer and pick up the flavor of the sauce.
Freakin delish!! I thought I was going to have to pair it with rice or something but the two thighs in the sauce was actually so filling.
For anyone who is using boneless thighs – I browned mine like the instructions said, but then baked them in oven at 425 for 15 minutes and they turned out perfectly cooked. Also added a few sprigs of rosemary and thyme when they went into the oven and that was great 🙂
Overall, really tasty recipe and will definitely be added to the regular rotation!
This was SO FREAKING DELICIOUS! Making it again for Sunday dinner this week. Wow. I used my Le Crueset dutch oven for this – popped it right in the oven for 45 minutes. Chicken came out super tender and so flavorful and we served it over a little rice. I never have sherry so I substituted with 3 tablespoons of red wine. Thanks Gina! We loved this recipe.
Great!!!
Does anyone have a suggestion on what the cooking time should be adjusted to if using boneless thighs?
thanks! 🙂
What can I use to replace the leeks? Our smalltown grocery does not have them.
Thanks!
Shallots would work.
This recipe was DELICIOUS! It will be going into our regular rotation. Thank you!
So good and easy to prepare. Family like it too. Definitely putting this in my recipe binder as a keeper!
I served it over rice. Next time I make it I will add carrots and celery for some color and added flavors. The leftovers will also make a great soup, diluted with broth and maybe some white beans.
Perfect as written. Worth the points. My family enjoyed this very much. Thanks.
Made this tonight for dinner and it was delicious. I did substitute white wine for the Sherry and made some brown rice on the side. I have not been disappointed with any of the skinny taste recipes! Thank you
I made this recipe last night and it was FANTASTIC!!!! I’ve never done much with leeks, but the flavor with the mushrooms and the sherry was so tasty that I ate far more of this than I should have last night! My husband said it was one of his top 10 things I have ever made. His only request [when we eat the leftovers tonight] is to put it over cooked rice [I’ll use cooked quinoa] to soak up the very flavorful juices. Served it with sauteed red cabbage because I had half a head that needed to be eaten, and that turned out to be a good combo. The only thing I will do differently next time is I will use cremini mushrooms because I like them better than the white ones; a subtle difference, I know, but enough for me to make the switch
Has anyone made this but eaten it the following day?
Its great the next day.
I made this last night and we both thought it was great. It did take me a bit longer to make but it was worth it. Served with rice and sautéed bacon Brussels sprouts. Definitely a keeper!
If using chicken breasts, would you reduce the oven time?
Deeeeelish! I used boneless and it came out great. I will definitely make this again.
I enjoyed this recipe, but I did think that more sherry/acid would come through, next time i will use more (and perhaps use sherry vinegar instead of just cooking sherry). Even a shot of lemon juice at the end would be good too. Overall, a good recipe!
So love this dish! I didn’t have sherry and used red wine. Also used a combination of cremini and shiitake mushrooms. This is a keeper for my family!
I’m glad you commented on the mix mushrooms. I was wondering if it mattered if I used credibility and shiitake since I love all mushrooms so much!
This was so delicious!! Worth the points! ????
This was so good! I loved how all the flavors came together
This was delicious! I used skinless, boneless thighs, and doubled the mushrooms, just because I had them on hand. After reviewing the notes, I decided to cook in my instant pot for 30 minutes and it was perfect. Will definitely make this again!
Great!!
Would Arrowroot powder or tapioca flour work in place of the flour? To make Whole30 friendly?
I can’t believe how many people asked over and over what the green side veg was and how you dressed it! Geez your patient! Lol….this was delish!
I was thinking the SAME thing!!! Don’t people read the messages/questions before just shooting one off? Not being ugly here but come on. This lady is busy!
After browning the chicken thighs, I have quite a bit of liquid. Does that stay in the pot? Or should I get rid of it before adding the butter to cook the leaks?
Thanks!
There should be no liquid from browning, your pot should be hotter and you should do them in batches.
This was fantastic! I used Xanthan gum instead of flour to make it a little more Keto friendly, and it was still wonderful. The leeks really do add something special. I served it with your “Massaged Raw Kale Salad” Thank you!
DELISH!
http://skinnytaste.wpengine.com/massaged-raw-kale-salad/
I don’t want to buy sherry for only 3 tablespoons. Can I use wine or somethng else?
Sure
Red wine or white? Does it matter?
Any tips on trying this with chicken breast? Wish I liked chicken thighs.
I just made it with chicken breast and it was AWESOME! Though bone in thighs would have added a deeper and richer flavor I’m sure. I just decreased the time I browned the chicken!
Were you spying in my kitchen last night during dinner prep? LOL, I made a similar recipe, but with a few packages of (defrosted) artichoke hearts added to the mix—not leeks! Now, I’ll make the recipe again, but will add the leeks! Sounds fantastic! Thanks for posting your recipe.
In the picture, what greens is this dish serve with? They look delicious
Kale.
The recipe sounds very good – I love leeks. But I was a bit confused by the pics that go with your post. The greens look more like collards than leeks. I understand that leeks often do not look as appealing as other greens which actually poses a problem for me: my kiddos won’t eat them if they look to soggy. Any ideas how to make them more photogenic?
Thanks so much_________ Lisa
The green on the side is kale, not part of the dish. You can see the sliced leeks in the skillet.
Gina I bought frozen cut leeks from Trader Joes should I thaw them out first or add frozon?
Thaw them
What would you substitute for leeks in most recipes? They seem rather expensive to buy since most of the leek is discarded only to use the white. In our area, leeks are close to $4 apiece.
shallots are great
Now I know! Thanks a million!
Thanks for posting the substitution. I was very surprised (and disappointed) to see several of my local grocery stores didn’t have leeks in stock. I live in a larger city & they’re supposed to be in season. Must be some problem with the local crop or distribution.
if you have a trader joes near by, they have frozen leeks already cleaned and prepped!!
What about the greens you have shown with the dish? Is that kale? How is it prepared?
Thanks for your recipes…I love the variety!!
Thanks I mentioned above its raw kale with olive oil, salt and pepper.
Do they have to be “bone in”? If not, is cooking time or temperature different?
Thank you!
I would cook it less time, bone in would be juicer.
Recipe sounds delish. I love the flavor and juiciness of thighs too. Is there anything I can use as a substitute for sherry? I don’t have any on hand. Red wine Vinegar or apple cider vinegar?
Sure a little red wine vinegar would be great
What is the green you served this meal with in your pictures? Do you have a recipe?
Thank you! I can’t wait to cook it.
How could I lower the points just a bit? Using cornstarch instead of flour maybe?? It looks soooo good!!!
There’s not a lot of flour, only 2 points worth and divide that by 4. I think most of the points come from the actual thighs. So, make them with chicken breasts? Or 20 oz of thighs and 20 oz of breast?
Can you tell me what the greens are next to the chicken? Kale? They look yummy too!
Sure, massaged kale: raw kale with olive oil, salt and pepper
What is the green vegetable in the photo?
Its massaged kale
Can this be made in Instant Pot?
Sure, 30 min
Thank you for the leek cleaning tips.The leek grit often causes me to hesitate using them in recipes. It maybe in my head but I swear some supermarkets have “cleaner” leeks than others. Locally it seems Best Market has the cleanest leeks.
Only takes a few minutes but so work it!
What are the greens you served on the side in the pictures? Kale?
Its massaged kale, olive oil, salt and pepper
I love dark meat too, but every time I buy thighs, even at the butcher, they are full of veins and white tissue. UGH!!!
Hi! How did you prepare the kale on the side?
olive oil, salt and pepper
Would this be good with pork chops, as well? If so, how would you adjust cooking time?
Sounds yummy! Can I make this in instant pot?
Sure, it won’t be as thick but it will still be great. I would cook 30 to 35 min high pressure.
Thanks for asking this question–I was wondering the same thing!
If doing Keto would you leave the skin on?
Sure, just brown it really good
OOOO. I don’t eat mushrooms BUT I have a big ol’ turnip I need to use. I’m going to sub it in and let everyone know how it works. Looks amazing, Gina, thank you!