BRAISED CHICKEN THIGHS WITH LEEKS AND MUSHROOMS OVER QUINOI
My recipe here is a little less on the liberal doses of politics than the original, but still the same dish you can find here: https://umamigirl.com/braised-chicken-thighs-white-wine-leeks/
Provided by David Hawkins
Categories Meat
Time 1h15m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey.
- Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper.
- Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
- Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.
- Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes.
- Add flour and cook, stirring constantly, for a minute or two.
- Stir in the wine, chicken stock and cream and bring to a boil.
- Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.
Nutrition Facts : Calories 825.9, Fat 44, SaturatedFat 13.8, Cholesterol 211.6, Sodium 526, Carbohydrate 45.8, Fiber 5.3, Sugar 4.2, Protein 51.4
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