Braised Chicken with Mushrooms & Leeks


The leeks get silky when they cook down in this luscious, tangy mustard sauce. Serve over mashed potatoes.

Prep Time:
45 mins
Additional Time:
10 mins
Total Time:
55 mins
4 servings


  • 3 tablespoons grapeseed or avocado oil, divided

  • 1 pound boneless, skinless chicken thighs, trimmed

  • ¾ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 12 ounces mixed mushrooms, coarsely chopped

  • 2 cups sliced leek (1 medium), rinsed well

  • 2 cloves garlic, minced

  • 2 teaspoons chopped fresh thyme or tarragon, plus more for garnish

  • 3 tablespoons all-purpose flour

  • 3 cups low-sodium chicken broth

  • 2 cups frozen peas

  • 1 tablespoon Dijon mustard


  1. Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.

  2. Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

  3. Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  4. Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired.


Sun exposure triggers vitamin D production in mushrooms, making them one of the few food sources of this nutrient. Wild mushrooms have even more D than cultivated, which are usually grown in the dark.

Nutrition Facts (per serving)

260 Calories
13g Fat
28g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & about 1 cup sauce
Calories 260
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 12g 23%
Total Fat 13g 16%
Saturated Fat 2g 8%
Cholesterol 5mg 2%
Vitamin A 2112IU 42%
Vitamin C 18mg 20%
Folate 92mcg 23%
Sodium 632mg 27%
Calcium 56mg 4%
Iron 3mg 17%
Magnesium 52mg 12%
Potassium 621mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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