Ingredients:

  • 680 g (4 medium) boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 4 Tbsp all-purpose flour (divided)
  • 1 tsp smoked paprika
  • Kosher Salt & Black Pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 340 g (12 oz) mixed mushrooms (Cremini, Oyster, Shiitake), cleaned and sliced
  • 1 medium large leek, white and light green parts only, sliced and rinsed
  • 2 medium shallots, finely minced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh thyme leaves
  • 1/2 cup (120 ml) dry white wine (optional)
  • 2 cups (480 ml) low sodium chicken stock
  • 1/2 cup (120 ml) heavy cream (double cream)
  • 2 Tbsp fresh parsley, chopped, for garnish

Instructions:

  1. Prep Chicken: Pat the chicken pieces very dry. In a bowl, toss the chicken with 2 Tbsp of the flour, paprika, salt, and pepper until lightly coated.
  2. Sear the Chicken: Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Sear the chicken in batches (do not crowd the pan!), turning until golden brown on all sides (approximately 2–3 minutes per side). Remove the chicken to a plate and set aside.
  3. Sauté the Mushrooms: Add the 2 Tbsp unsalted butter to the pan. Increase heat to high. Add the sliced mushrooms and sauté until deep brown and all moisture has evaporated (about 6–8 minutes). Remove the mushrooms with a slotted spoon and add them to the chicken plate.
  4. Soften Aromatics: Reduce the heat to medium. Add the leeks and shallots to the residual fat in the pan. Sauté until soft and translucent (about 5 minutes). Add the garlic and thyme and cook for 1 minute more until fragrant.
  5. Deglaze: Pour in the white wine (if using). Scrape up any browned bits (the fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  6. Make the Roux: Sprinkle the remaining 2 Tbsp of flour over the aromatic mixture. Stir continuously for 1 minute to cook out the raw flour taste.
  7. Whisk in Liquid: Slowly pour in the chicken stock while whisking constantly to prevent lumps. Bring the mixture to a simmer, stirring until the sauce slightly thickens.
  8. Combine and Simmer: Return the seared chicken and sautéed mushrooms (and any collected juices) to the pan. Stir well. Reduce the heat to low, cover the pan loosely, and simmer gently for 15–20 minutes, or until the chicken is cooked through and tender (internal temperature 165°F/74°C).
  9. Add Cream and Adjust: Stir in the heavy cream. Let the sauce heat through for 2 minutes—do not boil after adding the cream.
  10. Taste and Serve: Check the seasoning and adjust with salt and pepper as needed. Garnish generously with fresh parsley before serving.