Delicious Chicken Thighs with Creamy Mushroom Leek Sauce

This recipe for chicken thighs with creamy mushroom leek sauce is a mouthwatering and comforting dish. Juicy chicken thighs are pan-seared to perfection and then smothered in a rich and creamy sauce made with mushrooms, leeks, and a hint of garlic. The flavors blend together beautifully, creating a dish that is elegant enough for a special occasion but simple enough for a weeknight dinner. Serve it with mashed potatoes or rice for a complete and satisfying meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 leek, white and light green parts only, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Season the chicken thighs with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken thighs to the skillet, skin side down, and cook until golden brown and crispy, about 6-8 minutes.
4. Flip the chicken thighs and cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and set aside.
5. In the same skillet, add the sliced mushrooms and leeks. Cook until they are soft and golden brown, about 5-6 minutes.
6. Add the minced garlic and cook for another minute.
7. Pour in the chicken broth and bring to a simmer. Let it simmer for 2-3 minutes to reduce slightly.
8. Stir in the heavy cream and simmer for an additional 2-3 minutes, or until the sauce has thickened.
9. Return the chicken thighs to the skillet and spoon the sauce over them. Cook for another 2-3 minutes to warm the chicken through.
10. Serve the chicken thighs with mushroom leek sauce hot, garnished with chopped fresh parsley.

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