Best 2 Chicken Mushroom And Leek Fricassée Recipes

Indulge in the culinary delight of Chicken Mushroom and Leek Fricassée, a comforting and flavorful dish that combines tender chicken, succulent mushrooms, and aromatic leeks in a creamy sauce. This classic French stew is elevated with the addition of white wine and fresh thyme, creating a symphony of flavors that will tantalize your taste buds. Served over fluffy mashed potatoes or rice, this fricassée is perfect for a cozy dinner with family and friends.

In addition to the main recipe, you'll also find variations that cater to different dietary preferences and cooking methods. For a vegetarian twist, try the Mushroom and Leek Fricassée, which captures the essence of the dish without the chicken. If you're short on time, the Quick and Easy Chicken Fricassée offers a simplified version that still delivers on taste. And for those who love their slow cooker, the Slow Cooker Chicken Fricassée is a convenient option that allows you to savor the dish with minimal effort.

No matter your dietary preferences or cooking style, there's a Chicken Mushroom and Leek Fricassée recipe here to satisfy your cravings. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

CHICKEN, MUSHROOM AND LEEK FRICASSéE

Chicken, Mushroom and Leek Fricassée image

Categories Soup/Stew Chicken Mushroom Poultry Sauté Stew Quick & Easy Leek Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

2 large skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 tablespoons butter
8 ounces mushrooms, sliced
1 small leek (white and pale green parts only), thinly sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup whipping cream

Steps:

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Wine-Braised Chicken With Mushrooms and Leeks image

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.

Provided by Melissa Clark

Categories poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

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
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 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)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in 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 and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

Tips:

Use fresh ingredients: Fresh chicken, mushrooms, and leeks will give your fricassee the best flavor.
Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, they won't cook evenly. Cook the chicken and vegetables in batches if necessary.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the fricassee from burning.
Cook the chicken until it is tender: The chicken should be cooked through but still moist. Overcooked chicken will be dry and tough.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooked vegetables will be mushy.
Season to taste: Season the fricassee with salt, pepper, and other herbs and spices to taste.

Conclusion:

Chicken mushroom and leek fricassee is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. Serve it with rice, mashed potatoes, or noodles for a complete meal.