Chicken with Mushrooms and Leeks

Name: Chicken with Mushrooms and Leeks
Yield: Serves 4
Ingredients: 8 , bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat; , Salt and pepper; 1 teaspoon, vegetable oil; 1 tablespoon, unsalted butter; 10 ounces, white mushrooms, wiped clean and sliced thin; 2 , leeks, white and light green parts only, chopped into 1/4-inch pieces; 1/3 cup, white wine; 3/4 cup, low-sodium chicken broth; 1 1/2 tablespoons, minced fresh tarragon; 1 cup, crumbled goat cheese

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Appears in Cook's Country December/January 2006

This dish combines some of winter's best flavors, and comes together in a snap for an easy meal.

SERVES4

WHY THIS RECIPE WORKS

Our Chicken with Mushrooms and Leeks recipe is a quicker rendition of a French country recipe. We used bone-in, skin-on chicken thighs and browned them deeply for crisp skin and rich flavor. Once the chicken was browned, we transferred it t...

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