Braised Chicken With Mushrooms And Leeks

• 2 bone-in skin-on chicken breast halves
• kosher salt or sea salt, to taste
• fresh ground black pepper, to taste
• 2 -3 pinches dried herbs (thyme, sage, oregano, etc.) or 2 -3 pinches fresh herbs (thyme, sage, oregano, etc.)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/3 cup chicken stock
• 1/3 cup dry white wine (such as a Viognier)
• 1 leek, carefully washed and sliced into 1/4-inch rounds
• 1 1/2 cups shiitake mushrooms, washed, stems removed, and sliced
• 1/4 cup heavy cream

1. Preheat oven to 450u0b0F Rub skin side of chicken breasts with salt, pepper, and herbs. In Dutch oven, heat butter and oil over medium-high heat until beginning to brown. Place chicken skin-side down in pan and cover; cook 3-4 minutes, until skin is crispy and browned.
2. Turn chicken skin-side up. Add stock, wine, leeks, and mushrooms; re-cover pan and transfer to middle of preheated oven for 30 minutes. Remove chicken to plate, cover with foil and allow to rest for 10 minutes.
3. Meanwhile, make the sauce by adding heavy cream to pan. Bring to a boil and reduce to desired consistency. Correct seasoning and serve over chicken.

chicken, kosher salt, fresh ground black pepper, herbs, olive oil, unsalted butter, chicken stock, white wine, carefully washed, shiitake mushrooms, heavy cream

Taken from www.food.com/recipe/braised-chicken-with-mushrooms-and-leeks-452187 (may not work)