Ingredients
For the Chicken and Mushroom Sauce
- 1 tablespoon olive oil
- 2 medium onions, thinly sliced
- 9 ounces (250g) white button mushrooms [closed cup mushrooms], thinly sliced
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 ⅔ cups (400ml) chicken broth [stock], made with ½ stock cube
- ⅓ cup plus 1 tablespoon plus 1 teaspoon (100ml) crème fraîche
- 1 ½ teaspoons cornstarch [cornflour]
- 1 pinch dried tarragon
- 1 squeeze fresh lemon juice, to taste
- 1 tablespoon roughly chopped fresh parsley, to serve
For the Braised Leeks
- 1 tablespoon olive oil
- 2 leeks, tough outer layer and dark green tops removed, quartered lengthwise with root base attached, rinsed well
- ¼ cup plus 1 tablespoon (75ml) chicken broth [stock]
- ¼ cup plus 1 tablespoon (75ml) dry white wine
- Water, as needed if the leek pan begins to dry out
Equipment
- Large nonstick skillet with a lid
- Large roasting pan or ovenproof baking dish
- Saucepan
- Tongs
- Instant-read thermometer
- Chef’s knife
- Cutting board
- Measuring jug
- Measuring spoons
- Small bowl
- Wooden spoon
Method
- Heat the oven to 400°F (200°C conventional or 180°C fan). Set out a large roasting pan that will hold the thighs in a single layer.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15 to 20 minutes until soft and lightly golden. Spoon them into the roasting pan.
- Add the sliced mushrooms to the skillet. Increase the heat and cook for 8 to 10 minutes, stirring, until softened. Adjust the heat if they start to scorch. Transfer them to the roasting pan with the onions.
- Pat the thighs dry with paper towels and season with salt and pepper. Reduce the skillet heat to medium-high and place the thighs skin-side down. Cook for about 10 minutes until the skin is golden and crisp, then flip and cook for 5 minutes more. Work in batches if necessary, moving each batch straight to the roasting pan. Arrange all the thighs skin-side up.
- Pour the 1 ⅔ cups (400ml) broth around the chicken, keeping the skin above the liquid. Roast uncovered for about 25 minutes, or until a thermometer inserted into the thickest part of each thigh, away from the bone, reads at least 165°F (74°C). Larger thighs may need longer.
- While the chicken roasts, carefully remove excess fat from the skillet and wipe it clean. Add the remaining 1 tablespoon oil and heat over medium-high heat. Lay the leek quarters cut-side down and cook for about 4 minutes until lightly golden.
- Gently flip the leeks so the browned sides face up. Add the ¼ cup plus 1 tablespoon (75ml) broth and the same amount of white wine. Bring to a simmer, cover and reduce the heat. Braise for 15 to 20 minutes until tender. Check occasionally and add a small splash of water if the pan begins to dry out.
- Move the cooked chicken to a clean plate and loosely cover it with foil. Transfer the mushrooms, onions and roasting juices to a saucepan. Mix the cornstarch with a small spoonful of the cold crème fraîche in a small bowl until smooth.
- Stir the remaining crème fraîche, the cornstarch mixture and the pinch of tarragon into the saucepan. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring, until thickened. Remove from the heat, add a squeeze of lemon and taste before adjusting the salt and pepper.
- Serve 2 thighs per person with the leeks. Spoon on as much mushroom sauce as you like and offer the extra separately. Scatter over the parsley and finish with black pepper. Trim away any tough leek root base before eating.
Notes
- Sauce quantity: This makes plenty of sauce. Serve any extra separately.
- Mustard variation: Omit the lemon and tarragon and add 2 heaped teaspoons Dijon mustard with the crème fraîche.
- Wine-free option: Braise the leeks in 150ml chicken broth (½ cup plus 2 tablespoons).