Ingredients
-
2
-
1 1/2
-
-
1/2
-
-
8
-
1
-
8
-
2
-
1
-
3
-
-
-
-
Directions
Nothing makes a cold winter night more bearable than a hot and hearty meal made in the oven. Some dishes I love to prepare in the winter are Braised Brisket with Potatoes and Vegetables, Turmeric Braised Chicken with Beets and Leeks, and Baked Chicken Enchiladas.,,When it comes to chicken, some many people prefer breasts, but personally Im a thigh girl all the way. Chicken breasts of course have their place as breaded cutlets or in chicken salad, but when it comes to braised dishes, dark meat is my first choice because its more versatile and forgiving, and bonus, more affordable.,Cut off the dark green part of the leek, trimming to the part where the color is a pale green.,Cut off the root end then slice the stalk the lengthwise.,Run leeks under cold water, separating the layers slightly to help remove any dirt.,Place the leeks in a bowl of cool water, to let and dirt sink to the bottom, then strain, dry and slice.,Baked Chicken Thighs with Brussels Sprouts and Sweet Potato,Asian Glazed Boneless Chicken Thighs,Baked Apple Cider Chicken and Cabbage,Chicken Thighs with Shallots in Red Wine Vinegar
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees |
|
2
Done
|
Mix Together 1 1/4 Teaspoons of Salt, 1/4 Teaspoon Pepper and the Paprika and Season All Sides of the Chicken. |
|
3
Done
|
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. |
|
4
Done
|
Set Aside and Repeat With the Remaining Chicken. Set Aside. |
|
5
Done
|
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. |
|
6
Done
|
Sprinklethe Flour Over Them, Stir in the Chicken Broth and the Sherry and Simmer For 2 to 3 Minutes. |
|
7
Done
|
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. |
