Mushroom cream sauce over braised chicken and leeks

Name: Mushroom cream sauce over braised chicken and leeks
Total time: 3600 s
Yield: 2, easily adjusted for larger groups
Cuisine: American
Ingredients: 2 chicken thighs; 2 leeks; 12 oz mushrooms; 8 oz oat milk; 3-4 tbsp flour; 2-3 tbsp butter; 1-2 cups chicken broth

Steph Flynn @reassembled

Mushroom cream sauce over braised chicken and leeks

Steph Flynn @reassembled

Saved

Ingredients

1 hr

2, easily adjusted for larger groups

2chicken thighs
2leeks
12 ozmushrooms
8 ozoat milk
3-4 tbspflour
2-3 tbspbutter
1-2 cupschicken broth

Saved

Steps

1 hr

1

Heat about 2 tbsp oil in high-walled skillet, pat chicken dry and season with salt. Sear off both sides.
2

Wash leeks thoroughly after removing the tops. Slice down the middle along the stalk, leaving you with two halves per leek. Keep the root end attached to have the leeks hold together. Nestle within the chicken in the skillet. After developing some color, pour in broth until leeks and chicken is just about covered. Leave lid slightly off to reduce and braise for 30 minutes. To further season the broth, I added ginger purée and roasted garlic bullion base.
3

After 30 minutes, wash and slice mushrooms. Sear hard in oil until moisture is released and evaporates. Lower heat and mix in flour. Cook off rawness and slowly begin adding oat milk.
4

Remove chicken and leeks from the braising liquid and set aside. Mix in mushrooms and roux to the braising liquid and mix thoroughly. Add additional oat milk until desired thickness is reached. Taste for seasoning, add fresh cracked pepper to taste. Serve sauce over chicken and leeks.