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–+ servings
A skillet with golden chicken thighs and vegetables.
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Mushroom and Leek Skillet Chicken with White Wine Sauce
Prep Time
15 mins
Cook Time
30 mins
 
This mushroom and leek skillet chicken with a white wine pan sauce makes for a surprisingly simple weeknight meal. Seared until golden and then simmered in white wine, the vegetables are full of flavor and the chicken is perfectly crisp with tender meat.
Recipe Type: Dinner
Keyword: skillet chicken
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 4 bone-in, skin-on chicken thighs (1 1/2 - 2 pounds)
  • Sea salt
  • Black pepper
  • Extra virgin olive oil
  • 2 medium leeks, sliced 1/4-inch thick (rinse well to remove any sand)
  • 8 ounces Cremini mushrooms, trimmed and sliced 1/2-inch thick
  • 1/3 cup dry white wine or dry vermouth
  • Zest of 1 lemon
  • 6 sprigs thyme leaves
Instructions
  1. Working ahead, sprinkle chicken on both sides with sea salt and black pepper. Set in fridge until you're ready to cook.
  2. Preheat oven to 400 degrees F. Set the chicken on the counter to come to room temp. (You can salt the chicken at this point if you didn't get to it earlier!)
  3. Set a 9- or 10-inch cast iron skillet over medium/medium-high heat (pan should be hot but not smoking). Add a drizzle of olive oil and then add the chicken thighs skin side down. Cook undisturbed for 3 minutes, then give thighs a little nudge and check the sear. Move chicken around if needed for even browning. When chicken is nicely seared and golden, remove to a plate.
  4. Edge heat down to medium, and add the leeks and shallots. Spread into a single layer and cook undisturbed for 3 minutes to brown. Stir leeks and continue cooking a minute or two more. Sprinkle with sea salt. Remove leeks to a small bowl.
  5. Add half the mushrooms in a single layer. The skillet may become quite dry at this point and that's fine. When mushrooms have a nice sear, flip and cook a minute or two longer. Remove from the skillet and toss with sea salt. Repeat for the second half.
  6. With pan still hot, add 1/3 cup of white wine and scrape up any brown bits. Return the leeks to the pan and fold in lemon zest. Add the chicken thighs skin side up, along with any juices, and scatter the mushrooms around the chicken.
  7. Place skillet in the oven and roast 10 - 15 minutes or until the internal temp of the chicken hits 165 degrees F.
  8. Top chicken with thyme leaves. Serve chicken and vegetables over a cooked grain or alongside crusty bread.