Ingredients
3medium leeks,whites only
1½tspkosher salt
black pepper,freshly ground
½tsppaprika
Olive oil spray
8chicken thighs,bone-in skin-off, trimmed, about 40oz
1tbspbutter
8ozwhite mushrooms,quartered
2tbspflour,or gluten-free flour mix
1cupchicken broth,or water with chicken bouillon
3tbspsherry
Preparation
Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
Preheat the oven to 375 degrees F.
Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
Heat a large Dutch oven or oven safe skillet on high heat.
Once hot, add olive oil and brown the chicken about 5 minutes on each side, adjusting the heat as needed.
Set aside and repeat with the remaining chicken. Set aside.
Reduce the heat to medium-low.
Add the butter. When it starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes.
Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them.
Cook in the oven, covered for 40 to 50 minutes, until cooked through and tender.
