Chicken Thighs with Leeks and Mushrooms

• 2 Tablespoons Olive Oil, Divided
• 8 whole Boneless, Skinless Chicken Thighs
• 3 whole Leeks, Rinsed Well And Thinly Sliced
• 8 ounces, weight Mushrooms, Sliced
• Salt And Pepper
• 23 cups White Wine

1. Trim the fat off of the chicken thighs and season with salt and pepper.
2. Brown the chicken in 1 tablespoon of the olive oil.
3. While the chicken is browning, saute the leeks and mushrooms in the other tablespoon of olive oil for about 8 minutes or until the leeks are softened.
4. When the chicken has finished browning on one side, add it to the leek/mushroom mixture, browned side up.
5. Add the white wine, turn the heat to medium low, and cover.
6. Cook for 15-20 minutes or until the chicken is done.
7. Remove the chicken to a plate and keep warm.
8. Turn up the heat under the leek/mushroom mixture and cook till most of the wine evaporates.
9. Adjust the seasoning if needed.
10. To serve, put 2 pieces of the chicken on each plate and top with about 1/4 of the leeks and mushrooms mixture.

olive oil, chicken, leeks, weight mushrooms, salt, white wine

Taken from tastykitchen.com/recipes/main-courses/chicken-thighs-with-leeks-and-mushrooms/ (may not work)