Chicken and Mushroom

AuthorAwan
RatingDifficultyAdvanced
Chicken and Mushroom
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

1 Tbsp olive oil
1 carton (10 oz) white button
mushrooms, rinsed and
quartered
1 C leeks, split into quarters, then
sliced into small squares and
rinsed well
1 C potatoes, peeled and diced
1 C celery, rinsed and diced
1 C pearl onions, raw or frozen
3 C low-sodium chicken broth
1 lb skinless chicken legs or thighs
(4 whole legs, split, or 8 thighs)
2 Tbsp each fresh herbs (such as
parsley and chives), rinsed,
dried, and minced (or 2 tsp
dried)
1 Tbsp lemon juice
1 Tbsp cornstarch
2 Tbsp fat-free sour cream
½ tsp salt
¼ tsp ground black pepper

Method

1 Preheat oven to 350 ºF.
2 Heat olive oil in a medium-sized heavy-bottom
roasting or braising pan (a large sauté pan with a
the metal handle will work as well).
3 Add mushrooms to the pan and cook until golden
brown, about 3–5 minutes. Add leeks, potatoes,
celery, and pearl onions, and continue to cook until
the vegetables become soft, about 3–5 additional
minutes.
4 Add chicken broth to the pan and bring to a boil.
Add chicken legs to the pan, cover, and place in the
heated oven for about 20 minutes or until the
chicken legs are tender when pierced with a fork (to
a minimum internal temperature of 165 ºF).
5 When chicken legs are tender, remove legs from the
pan, return the pan to the stovetop and bring the
liquid to a boil. Add herbs and lemon juice.
6 In a bowl, mix the cornstarch with the sour cream,
and add to the pan. Bring back to a boil and then
remove from the heat.
7 Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.

Ingredients

Directions

Chicken and Mushroom