30 Dec “Epic” Mushroom Leek Braised Chicken
|Serves 4 to 6|
1 lb. “boneless skinless” chicken thighs3 cups “low-sodium’ chicken broth
2 cups sliced leeks
2 cups frozen peas
½ cup “finely diced” yellow onion (or 1 shallot)
12 oz. “chopped” mixed mushrooms
3½ tablespoons avocado oil
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 teaspoons fresh “chopped” thyme
¾ teaspoon salt or to taste
½ teaspoon fresh ground pepper or to taste
3 “minced” garlic cloves
Season the chicken with salt and pepper to taste. Over medium heat, pour 1 to 1¼ tablespoons of oil in a medium-large skillet and brown all sides of the chicken for 5 to 7 minutes. Set the cooked chicken aside on a clean plate.
Add 2 tablespoons of oil to the skillet and cook the onion (or shallot) for 4 to 5 minutes or until softened and translucent (do not brown). Stir in the mushrooms and continue cooking for another 3 minutes before adding the leeks. The goal is to cook the leeks until slightly softened (approx. 3 to 4 minutes). Now, stir in the thyme, garlic, and flour.
Increase the heat before stirring in the broth. Return the chicken to the skillet, cover with a lid, and continue cooking for 8-10 minutes or until the chicken becomes tender.
Remove the chicken to a serving platter. Stir in the mustard and peas and cook until the peas are heated through (approx. 1½ to 2 minutes). The sauce from the skillet should be spooned or ladled over the chicken with salt and pepper to taste. Before serving, garnish the dish with fresh thyme.