Chicken With Leeks, Mushrooms And Wine

• 4 boneless skinless chicken thighs
• 2 leeks, sliced in 1/4-inch pieces
• 3 tablespoons extra virgin olive oil
• 2 cups sliced mushrooms
• 3/4 cup chicken broth
• 1/3 cup white wine
• 3/4 cup half-and-half
• 3 -4 minced garlic cloves
• 1 small diced onion
• kosher salt
• black pepper
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• poultry seasoning
• egg noodles

1. In a large deep skillet heat the olive oil.
2. Add the chicken and sprinkle generously all over with Poultry Seasoning,( I like to use Paul Prudhomme's Poultry Seasoning).
3. Brown the chicken and remove from pan.
4. Keep the juices in the pan and saute the leeks for 3-4 minutes, add more oil if needed.
5. Once the leeks are almost soft add the onion, garlic and mushrooms and saute for another 3 minutes.
6. Add the half and half, chicken broth, wine, mustard stir, add kosher salt and pepper to taste. Bring to almost a boil and turn down to simmer.
7. Add the chicken and cover, simmer for 15 minutes.
8. Uncover and simmer for another 12 minutes, add more broth if needed, cook to desired thickness, making sure to have enough sauce to pour over noodles.
9. Pour over cooked egg noodles and enjoy!

chicken thighs, leeks, extra virgin olive oil, mushrooms, chicken broth, white wine, garlic, onion, kosher salt, black pepper, mustard, olive oil, poultry seasoning, egg noodles

Taken from www.food.com/recipe/chicken-with-leeks-mushrooms-and-wine-190231 (may not work)