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chicken thighs with leeks, mushrooms and white wine in a dutch oven
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5 from 4 votes

Dutch Oven Chicken Thighs with Leeks, Mushrooms, and White Wine

Chicken, leeks, and mushrooms are simmered to tender perfection in a savory white wine sauce. Don't miss this elevated comfort food.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Chicken
Cuisine: American
Keyword: dutch oven chicken thighs
Calories: 424kcal
Author: Carolyn Gratzer Cope

Equipment

Ingredients

  • 2 pounds (900 grams) bone-in, skin-on chicken thighs
  • 1 teaspoon fine sea salt divided
  • ¼ teaspoon freshly ground black pepper
  • 2 large leeks white and light green parts cut into half-moons
  • 8 ounces (227 grams) sliced cremini (baby bella) mushrooms
  • 4 ounces (114 grams) sliced shiitake mushrooms
  • 4 garlic cloves and chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • ¼ cup (30 grams) all-purpose flour
  • 1 cup (235 ml) dry white wine
  • 2 cups (475 ml) low-sodium chicken stock
  • ¼ cup (60 ml) heavy cream

Instructions

  • Heat a 12-inch Dutch oven braiser or cast-iron pan over medium-high heat.
  • Pat the chicken pieces dry with paper towels and season the skin side with half of the salt and all of the pepper.
  • Place chicken skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes.
  • Remove chicken to a plate.
  • Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.
  • Add the leeks, mushrooms, garlic, rosemary, sage, and remaining salt. Cook, stirring often, until all the veggies have softened and substantially reduced in volume, about 10 minutes.
  • Add flour and stir well to coat vegetables.
  • Pour in the wine. Raise heat to high and bring to a boil, scraping up browned bits from the bottom of the pan.
  • When wine is almost evaporated, stir in chicken stock and cream and return to a boil.
  • Arrange browned chicken pieces, skin-side up, in a single layer in the skillet and pour in any juices that have accumulated on the plate.
  • Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through and sauce is thickened, about 20 minutes.

Notes

  1. Use a nice, dry white wine that you like to drink. Any style is fine. I tend to default to one of my favorite bottles of New Zealand Sauvignon Blanc.
  2. I like to use fresh sage and rosemary, but if you don't have it on hand, don't let that stop you from making this recipe. You can substitute 1 teaspoon each of the dried versions.
  3. To make this recipe gluten-free, substitute your favorite 1:1 GF baking blend or all-purpose GF blend, whichever you have on hand.
  4. I like to serve this meal over a bed of something starchy and comforting, like mashed potatoes, rice pilaf, or orzo. Quinoa works well too, for a lighter nutritional profile that still reads as cozy. Add a simple green salad if you like, and serve the rest of the bottle of wine you've used in the sauce.
  5. You can make this recipe earlier in the day and reheat on the stovetop just before serving. Leftovers will keep well in an airtight container in the fridge for a week.

Nutrition

Calories: 424kcal | Carbohydrates: 20.7g | Protein: 41.3g | Fat: 15.1g | Fiber: 3.1g