Chicken with Mushrooms and Leeks
This dish combines some of winter's best flavors, and comes together in a snap for an easy meal.
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.
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