Chicken with mushrooms and leeks

I've got a ridiculous backlog of recipes I've clipped over the years from newspapers and magazines. While for some reason that doesn't trigger as much guilt as any cookbook on my shelf from which I haven't tried anything, it's still a form of lurking guilt. So another resolution is to dip into my clipping file from time to time to sort through what's there. I pulled this one out of my folder labeled "weeknight recipes."

Chicken with mushrooms and leeks

Adapted from Cook’s Country

Ingredients

8 chicken thighs, skin-on, bone-in

2 teaspoons olive oil

1 tablespoon butter

10 ounces mushrooms, sliced thin

2 leeks, white and light green parts only

1/3 cup white wine

¾ cup broth

1½ tablespoons fresh tarragon (or fresh thyme if tarragon isn't your thing)

4 ounces goat cheese, crumbled

 

Method

Preheat oven to 400 degrees. Heat oil in an oven-safe skillet large enough for all the chicken thighs to fit on a single layer. Season chicken with salt and pepper. Cook chicken, skin-side down over medium-high heat until a crispy brown. Turn thighs over to brown the other side. Transfer pan to oven and cook for 10-15 minutes until thighs are cooked through. (If you don’t have a big enough oven-safe skillet, brown the chicken in a skillet first and then transfer it to a roasting pan.)

While chicken is roasting, cut leeks in half lengthwise and then those halves in half lengthwise. Then cut crosswise in 1/4-inch pieces. Melt butter in skillet over medium heat. Saute mushrooms and leeks until softened. Add wine, increase temperature to medium high, and cook until liquid is almost evaporated. Add broth and tarragon, and cook until mixture is slightly thickened. Stir in goat cheese until well incorporated. Season to taste with salt and pepper. Serve chicken topped with sauce.

Rating: If you've got chicken thawed and some mushrooms, leeks and goat cheese on hand and are wondering what to do with them, you might try this recipe. It was fine enough. But it wasn't so good it gets added to the keeper pile. So I think I can bring myself to recycle the clipping and move on.