TRADER JOES ARTICHOKE HEARTS RECIPES

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BRAISED CHICKEN WITH MUSHROOMS AND LEEKS - SKINN…



Braised Chicken with Mushrooms and Leeks - Skinn… image

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Provided by Gina

Categories     Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 11

2 large or 3 medium leeks (whites only)
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon  paprika
olive oil spray
8 pieces bone-in (skin-off chicken thighs, trimmed, about 40 ounces)
1  tablespoon butter
8  ounces white mushrooms (quartered)
2  tablespoons  flour (or gluten-free flour mix)
1  cup  chicken broth or water with chicken bouillon
3 tablespoons sherry

Steps:

  • Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
  • Preheat the oven to 375 degrees.
  • Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
  • Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
  • Set aside and repeat with the remaining chicken. Set aside.
  • Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
  • Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
  • Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.

Nutrition Facts : ServingSize 2 thighs, Calories 445 kcal, CarbohydrateContent 13 g, ProteinContent 59.5 g, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 276.5 mg, SodiumContent 852 mg, FiberContent 2 g, SugarContent 4 g

BRAISED CHICKEN WITH MUSHROOMS AND LEEKS - SKINN…



Braised Chicken with Mushrooms and Leeks - Skinn… image

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Provided by Gina

Categories     Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 11

2 large or 3 medium leeks (whites only)
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon  paprika
olive oil spray
8 pieces bone-in (skin-off chicken thighs, trimmed, about 40 ounces)
1  tablespoon butter
8  ounces white mushrooms (quartered)
2  tablespoons  flour (or gluten-free flour mix)
1  cup  chicken broth or water with chicken bouillon
3 tablespoons sherry

Steps:

  • Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
  • Preheat the oven to 375 degrees.
  • Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
  • Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
  • Set aside and repeat with the remaining chicken. Set aside.
  • Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
  • Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
  • Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.

Nutrition Facts : ServingSize 2 thighs, Calories 445 kcal, CarbohydrateContent 13 g, ProteinContent 59.5 g, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 276.5 mg, SodiumContent 852 mg, FiberContent 2 g, SugarContent 4 g

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