Braised Chicken Thighs With Leeks And Mushrooms Over Quinoi - cooking recipe

Ingredients

1 lb chicken thigh
1 large leek
1/2 cup uncooked quinoa
4 ounces cremini mushrooms
2 ounces shiitake mushrooms
2 garlic cloves
1 1/2 teaspoons fresh rosemary
1 1/2 teaspoons fresh sage
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup low sodium chicken broth
2 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey.
Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper.
Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.
Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes.
Add flour and cook, stirring constantly, for a minute or two.
Stir in the wine, chicken stock and cream and bring to a boil.
Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.