Labadie Recipe Database

Name Creamy Chicken with Veggies Number of People 6 List of Ingredients 1 T olive oil 1 1/2 lbs bone-in skinless chicken thighs kosher salt and pepper 2 cloves garlic, crushed 3-4 large leeks, white and light green parts, cut into 1-in pieces 2 10 oz pkgs cremini mushrooms, trimmed and halved 2 T unsalted butter 2 T flour 2 cups chicken broth 1/2 cup heavy cream or sour cream cooked broad egg noodles, for serving Description 1. In a large heavy-bottomed pot, heat the oil over medium heat. Season the chicken with 1 tsp salt and 1/2 tsp pepper. Cook in two batches until golden brown on both sides, about 12 minutes; transfer to a plate. 2. In the same pot, increase heat to medium-high and add the garlic, leeks, and mushrooms. Cook until the leeks are slightly tender, about 5 minutes; use a slotted spoon to transfer to a bowl. 3. Melt the butter, sprinkle the flour into the pot, and stir to combine. Stir in the broth, scraping up the browned bits on the bottom of the pot. Bring to a boil, reduce heat, and simmer until slightly thickened, about 3 minutes. Return the reserved chicken and vegetables to the pot, cover, and simmer until the chicken is cooked through, about 25 minutes. Stir in the cream and serve the stew over the noodles. Time Active 30 min, total 50 min Difficulty (1-5) 1 Notes Per serving: 324 cal 20 g fat (9 g sat fat) 25 g protein 12 g carbs 2 g fiber Image