Chicken with Mushrooms and Leeks
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4
Ingredients
8 bone-in, skin-on chicken thighs (about 2 ½ pounds), trimmed of excess fatSalt and pepper 1 teaspoon vegetable oil 1 tablespoon unsalted butter 10 ounces white mushrooms, wiped clean and sliced thin2 leeks, white and light green parts only, chopped into ¼-inch pieces⅓ cup white wine ¾ cup low-sodium chicken broth 1 ½ tablespoons minced fresh tarragon 1 cup crumbled goat cheese
Before You Begin
Start browning the chicken before you prepare the vegetables. Goat cheese makes the sauce creamy and tangy.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Dry chicken thoroughly with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over high heat until shimmering. Cook chicken skin side down (thighs will fit into pan snugly) until skin is deep brown and crisp, 10 to 15 minutes. Turn chicken over, reduce heat to medium-high, and cook until second side is lightly browned, about 3 minutes. Transfer chicken to baking dish and place in oven while making sauce. Bake chicken until cooked through, 6 to 8 minutes.
- Meanwhile, discard fat in skillet. Melt butter in empty skillet over high heat until foaming. Add mushrooms and leeks and cook until mushroom liquid evaporates, about 5 minutes. Add wine and cook until almost evaporated, about 1 minute. Add broth and 1 tablespoon tarragon and simmer until slightly thickened, about 5 minutes. Whisk in goat cheese and simmer until thickened, about 1 minute. Add remaining tarragon and season with salt and pepper.
- Return chicken to skillet and turn to coat with sauce. Serve.
Yield
Serves 4Ingredients
8 bone-in, skin-on chicken thighs (about 2 ½ pounds), trimmed of excess fat
Salt and pepper
1 teaspoon vegetable oil
1 tablespoon unsalted butter
10 ounces white mushrooms, wiped clean and sliced thin
2 leeks, white and light green parts only, chopped into ¼-inch pieces
⅓ cup white wine
¾ cup low-sodium chicken broth
1 ½ tablespoons minced fresh tarragon
1 cup crumbled goat cheese
Ingredients
8 bone-in, skin-on chicken thighs (about 2 ½ pounds), trimmed of excess fat
Salt and pepper
1 teaspoon vegetable oil
1 tablespoon unsalted butter
10 ounces white mushrooms, wiped clean and sliced thin
2 leeks, white and light green parts only, chopped into ¼-inch pieces
⅓ cup white wine
¾ cup low-sodium chicken broth
1 ½ tablespoons minced fresh tarragon
1 cup crumbled goat cheese
Ingredients
8 bone-in, skin-on chicken thighs (about 2 ½ pounds), trimmed of excess fat
Salt and pepper
1 teaspoon vegetable oil
1 tablespoon unsalted butter
10 ounces white mushrooms, wiped clean and sliced thin
2 leeks, white and light green parts only, chopped into ¼-inch pieces
⅓ cup white wine
¾ cup low-sodium chicken broth
1 ½ tablespoons minced fresh tarragon
1 cup crumbled goat cheese
Why This Recipe Works
Our Chicken with Mushrooms and Leeks recipe is a quicker rendition of a French country recipe. We used bone-in, skin-on chicken thighs and browned them deeply for crisp skin and rich flavor. Once the chicken was browned, we transferred it to a baking pan and baked until cooked through, freeing up the skillet to make the sauce. Cooking the wine until it almost evaporated removed the bitter bite of the alcohol. Goat cheese added a velvety texture and sharp tang to the sauce, and was an elegant finish for our Chicken with Mushrooms and Leeks.
Before You Begin
Start browning the chicken before you prepare the vegetables. Goat cheese makes the sauce creamy and tangy.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Dry chicken thoroughly with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over high heat until shimmering. Cook chicken skin side down (thighs will fit into pan snugly) until skin is deep brown and crisp, 10 to 15 minutes. Turn chicken over, reduce heat to medium-high, and cook until second side is lightly browned, about 3 minutes. Transfer chicken to baking dish and place in oven while making sauce. Bake chicken until cooked through, 6 to 8 minutes.
- Meanwhile, discard fat in skillet. Melt butter in empty skillet over high heat until foaming. Add mushrooms and leeks and cook until mushroom liquid evaporates, about 5 minutes. Add wine and cook until almost evaporated, about 1 minute. Add broth and 1 tablespoon tarragon and simmer until slightly thickened, about 5 minutes. Whisk in goat cheese and simmer until thickened, about 1 minute. Add remaining tarragon and season with salt and pepper.
- Return chicken to skillet and turn to coat with sauce. Serve.
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