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Wine-Braised Chicken With Mushrooms and Leeks

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you’re looking for a chicken dish that’s a little more dressed up than your average weeknight meal, but it isn’t overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Yields: 4 servings.

Total time: 1 hrs.

Ingredients

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)  
2 teaspoons kosher salt (Diamond Crystal), plus more as needed  
1/2 teaspoon freshly ground black pepper, plus more as needed  
6 garlic cloves, sliced thinly  
2 tablespoon extra-virgin olive oil, plus more as needed  
3 tablespoons unsalted butter  
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)  
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)  
1 tsp dried rosemary  
3/4 cup dry white wine (or use a dry red or rosé)  
1/4 cup sour cream  
1 large lemon, zested, and lemon juice from 1/2 lemon  

Instructions

  1. Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Add half the garlic to the chicken. Pan fry on medium heat until cooked through. Transfer chicken to a plate.

  2. Add 2 tbsp butter to the pan. Once the butter melts, add sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary, mushrooms and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 2 minute.

  3. Stir in the sour cream, 1 tbsp butter, lemon zest and juice from half a lemon. Taste sauce and add more salt and lemon juice if needed. Return chicken to the pot.

Notes