Chicken with Leeks is a light, creamy, earthy dish—perfect for whatever spring is dishing out. Recipe below.
IN THE FIRST WEEK OF SPRING HERE, it got up to 71 degrees and it snowed—not the same day, but in the same week. Chicken with Leeks and Mushrooms, a light, creamy, earthy dish, is perfect for both extremes.
One of the joys/challenges of early spring is just such mood swings. It’s shirt sleeves and open windows one day, sweaters and turn up the heat another. For the former, the leeks offer a bright, oniony promise of spring, and the cream (or half & half) provides a delicate lightness. For the latter, the mushrooms bring an earthy umami quality, and the cream, for all its lightness, adds a comforting richness.
Their mild onion flavor aside, we just like cooking with leeks. There’s something so elegant about their form, even though in France (where they are quite popular, by the way) they are nicknamed poor man’s asparagus. One way we particularly like serving leeks is actually a French recipe for an impressive side dish that shows off the leek’s handsome architecture, leaving the root tips in place, Leeks with Lemon Dijon Vinaigrette.
This is not a big-flavored dish. It is subtle and comforting—and it is even better the second day.
Chicken with Leeks and Mushrooms
Ingredients
- 4 – 6 bone-in, skin-on chicken thighs (see Kitchen Notes)
- salt and freshly ground black pepper
- 1 teaspoon dried tarragon, divided
- olive oil
- 8 ounces sliced mushrooms (see Kitchen Notes)
- 2 largish leeks, white and pale green parts, halved lengthwise and cut into 1/2-inch slices
- 2 large cloves garlic, minced
- 3/4 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup half & half (or cream)
- 1 tablespoon cornstarch, if needed
- white rice
Instructions
- Trim excess fat from chicken, then season on both sides with salt, pepper and half the tarragon. Heat oil in a large, lidded sauté pan over medium-high flame—enough oil to cover the bottom of the pan, 2 tablespoons or so. Cook chicken skin side down until nicely browned, 5 to 7 minutes. Turn chicken and reduce heat to medium. Cook for about 5 minutes. Transfer chicken to a plate.
- Add mushrooms to pan and cook, stirring occasionally, for about 5 minutes. Add leeks to pan, drizzling in a little more oil, if needed (mushrooms can be sponges). Toss to coat with oil and combine with mushrooms. Season with salt and cook, stirring occasionally, until leeks are slightly softened, about 5 minutes. Don’t let them brown—reduce heat, if needed.
- Clear a space in the middle of the pan, drizzle in a little more oil, if needed, and add garlic and remaining tarragon to pan. Cook, stirring constantly, until fragrant, about 45 seconds.
- Add wine and chicken broth to pan, scraping up any browned bits. Return chicken to pan, skin side up, nestling pieces into leek mixture. Bring liquid to a boil, then reduce to simmer. Partially cover pan and cook until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to plate. Spoon a little of the pan liquid into the half & half to slightly warm it, adding a tablespoon at a time until you’ve added 4 altogether. This will keep it from curdling when you add it to the pan. Slowly pour the warmed half & half into the pan, stirring to combine. Return chicken to pan and cook, uncovered, for about 5 minutes to combine flavors. Taste and adjust seasoning with salt, as needed.
- Meanwhile, cook the rice, trying to time it to be ready when the chicken is done.
- If the pan liquid hasn’t sufficiently thickened into a sauce, mix the tablespoon of cornstarch in a small bowl with a tablespoon of cold water, stirring until it is completely dissolved. Warm the cornstarch mixture by adding a little of the pan juice at a time to the bowl. This will keep it from clotting. Once again transfer the chicken to the plate, tenting it with foil, and slowly stir the cornstarch mixture into the pan. Cook, stirring occasionally for 3 or so minutes, allowing the sauce to thicken.
- Serve. Place some rice and a piece of chicken on each plate. Spoon some of the leek/mushroom mixture over the rice—and the chicken, if desired.
Kitchen Notes
Liz’s Crockery Corner. Marion here. This sweetheart of a transferware plate in the Botanical Beauties pattern comes from England, where it was made and then exported to America, some time around 1845 – 1850. I haven’t seen many examples of this pattern in my life. You can find Botanical Beauties, now and then, featuring one of three flowers—a rose, a sunflower, a lily. The short-lived pottery Elkin and Newbon, which was only in business in 1845 and 1846, created it; after the company’s demise, at least three other potteries knocked it off. I suspect this was made by one of those pirates, because while it has the usual Botanical Beauties blue cartouche on the back, it doesn’t have any additional signs that would identify it as an Elkin and Newbon product—that is, no incised or stamped E&N. It does have some tiny, abstruse, colorless stamps impressed in the back—one seems to be a little starburst. So, overall, this plate is a bit of a mystery, but a charming one. And btw, one day I would love to see the meat platter in this pattern because, in addition to the twining, delicate, very English flowers, it has a man riding a camel.
I’ve never cooked leeks. I promise I will be cooking this recipe and/or the Leeks with Lemon Dijon Vinaigrette.
I’m getting ready to move (sort of ~ I haven’t found my new apartment yet) and have just purchased paper plates and plastic cups and silverware so there won’t be much cooking done until after the move.
Happy Spring! We’ve already hit 97* when we shouldn’t even get up to 80* until April.
Weird weather. But it always seems to be weird, doesn’t it? 🙂 Anyway, this is such a lovely dish. We don’t use leeks nearly enough, and this is such a nice way to showcase their flavor. And they combine beautifully with chicken! Although so many flavors do, don’t they? I’m sometimes flabbergasted at the size of chicken pieces I buy, particularly the breasts. The thighs seem more reasonably sized, at least usually. We do see those mutant-looking pieces more than occasionally. Anyway, good stuff — thanks.
Thanks, Dani! Happy spring to you and good luck with your move and try to stay cool.
Thanks for stopping by, John! Hope the weather headed your way right now isn’t too overpowering.
This is a delightful dish and it is wonderful how you have showcased the gorgeous whole chicken thigh cutlets as well as the leeks and mushrooms. Weather all over is so unseasonal but it is dinners like this one that keep us smiling, no matter the temperature.
Thanks for stopping by, Merryn! It let me discover your lovely blog.