As a big fan of spices and herbs I am trying to use them every time I am cooking something. And I am still getting surprised in the ways these magic additives transform the dish creating a whole new flavor and taste.
Loaded with sweet leek, earthy mushrooms and well balanced combination of mild spices, this simple chicken dish turned out great. Served on joyful plates over mashed potatoes (for me) and rice (for my husband) this delicious chicken with creamy sauce made our dinner very homey and warm.
Chicken with Leeks and Mushrooms
- 5-6 chicken tights or other chicken parts bone-in or boneless (legs, breasts halves)
- 12-16 oz mushrooms (champignons, Cremini), coarsely chopped
- 1 large leek
- 3-4 cloves garlic, minced
- 1-2 bay leaves
- 1 tsp herbs de Provence
- ½ tsp ground coriander
- ½ tsp ground fennel
- ½ tsp ground celery
- ¼ tsp ground cumin
- Pinch of cayenne pepper (optional)
- ¼ cup white wine (optional)
- Ground black pepper
- Olive oil for frying
- 1 tbsp butter at room temperature
- 1-2 tbsp flour
- 2-3 tbsp finely chopped parsley (optional)
Slice the leek (white and pale green parts only). Save dark green parts for a broth. Wash the leek thoroughly.
Pat dry the chicken pieces with a paper towel.
In a deep frying pan or Dutch oven, heat the olive oil and brown the chicken pieces for 2-3 minutes on each side over medium heat. Cook the chicken in a single layer (in batches if needed).
Add the mushrooms, some salt, increase the heat and cook for 5 minutes.
Add the garlic, spices and herbs de Provence, and cook for 1 minute.
Add the wine, if using, and deglaze the chicken for 2-3 minutes.
Add the leeks, stir.
Pour water so it completely covers the chicken, bring to a boil, reduce heat, cover and simmer for 15-20 minutes. For a boneless chicken reduce the cooking time to 10-15 minutes.
Mix the butter with the flour, add to the chicken, add the parsley, stir and simmer for 5 minutes. The sauce should thicken, the chicken will be tender.
Cook with pleasure!