Leek and Mushroom Smothered Chicken

Two of my favorite foods become a savory sauce.

07/07/11
Editorial Assistant

Every member of my family – like most, I’m sure - has their own food likes and dislikes. For the most part we accommodate the major ones (although when you’re the one cooking you get more say!) but sometimes requests are ignored. One family member hates (among other things) mushrooms and leeks, which happen to be two of my favorite foods. So I took the opportunity when he was away one weekend to create a dish that would never fly when he’s around.

The leeks and mushrooms get cooked together and because a cohesive sauce, perfect for ladling over freshly pan-fried chicken cutlets. The leeks – a member of the onion family – take on a caramelized flavor, and the mushrooms provide an earthy, hearty flavor. Eat up!

Leek and Mushroom Smothered ChickenServes 4

4 medium boneless, skinless chicken breasts
flour, for dredging
2 large or 3 medium leeks
4 tablespoons vegetable oil, divided
8 ounces mushrooms
1/2 cup white wine
1/2 cup chicken or vegetable broth
1 tsp cornstarch

Dredge the raw chicken in enough flour to coat – they should be visibly white, and dry to the touch.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Cook the chicken, about 3 to 4 minutes per side, until cooked through. Remove to a plate, and keep warm.
Remove the darkest green sections of the leek, and wash and slice the rest in to rings. Pat dry. In the same skillet from the chicken, heat the remaining oil over medium heat. Add the leek and cook, stirring every few minutes, until starting to brown, 15 to 20 minutes.
Slice the mushrooms and add to the leeks. Continue to cook, stirring regularly, 10 to 15 minutes, until browned.
Add the wine, and stir to mix, scraping any browned bits off the bottom of the pan.
Let cook 2 to 3 minutes, until slightly reduced.
Mix the cornstarch in to the broth, then add to the pan, stirring to combine. Cook another 4 to 5 minutes.
Spoon the mixture over the chicken, and serve.

Last Update:

12/29/2011 - 14:17

Comments

This recipe was delicious! I used chicken thighs because I had them on hand and seasoned them with some salt, cracked peppercorn, and garlic powder. I didn't dredge them in flour because thighs get that beautiful brown color when pan fried. I followed the rest of the recipe exactly except that I added about 1-2 tablespoons of butter to the leek/mushroom sauce at the end to add a little bit of richness. I will be making this one again!

I would spice the chicken somewhat with salt, pepper and seasoning (Montreal Chicken Seasoning or seasoned salt, etc.) before cooking chicken to produce a modest tasty crust over the chicken pieces. at the very end of the process I would put the chicken back in the already thickened sauce to cook for a few minutes. If you do it correctly the chicken will not taste boiled or poached.

Great looking recipe. I will try it but substitute corn starch for another thickener I'm not allergic to. Thanks

The recipe sounds great but could you modify it a little, leave out the chicken and make a leek and mushroom soup?

Comment Guidelines

The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.

Add comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.