Description
A comfort meal perfect for a weeknight dinner.
Ingredients
Scale
- 2 lb skin-on, bone-in chicken thighs, about 4–6 thighs
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil and more as needed
- 1 large leek, trimmed, halved lengthwise, and thinly sliced, about 3 cups
- 1 tbsp fresh thyme leaves
- 8 oz cremini or shiitake mushrooms, or a mix, cleaned and 1-inch diced
- 3 large garlic cloves, minced
- ½ cup dry white wine
- 1 tsp Dijon mustard
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 375 degrees and heat a large 12-inch ovenproof skillet over medium-high heat.
- Pat the chicken thighs dry with a paper towel and then season them with 1 teaspoon salt and ½ teaspoon pepper. Add the oil to the skillet and then working in batches if necessary to avoid crowding, place the chicken thighs in the pan, skin-side down. Cook for 4-6 minutes, until the skin is golden brown and the chicken releases easily from the pan. Flip and cook for 1 more minute on the other side, then transfer to a plate and set aside.
- Reduce the heat to medium, and add the leeks and thyme to the pan. Cook, stirring occasionally, until the leeks are tender but still bright green, 3-5 minutes. Add the mushrooms and cook, stirring occasionally, until they’ve released their water, about 5 more minutes. (Add a splash of olive oil if the pan looks dry at any point.) Add the garlic and cook for 1 more minute, until fragrant.
- Add the wine and cook, scraping the bottom of the skillet, until almost all the liquid in the pan has evaporated. Off the heat, stir in the mustard, along with ½ teaspoon salt and a few grinds of black pepper.
- Return the chicken thighs to the pan, skin-side up, nestling them into the vegetables. Transfer the pan to the oven and bake for 25-30 minutes, until the chicken thighs are cooked through. (An internal thermometer inserted into the center of a thigh should then read anywhere from 175-190 degrees.)
- Cool for at least 10 minutes, then sprinkle with parsley, salt and pepper and serve directly from the skillet.