On an ordinary day, when I found some chicken thighs and a few forgotten mushrooms in the fridge, I made this dish with leeks. It cooks directly in the pan, doesn’t require much attention, and the ingredients are simple. The recipe has become a staple in my kitchen, especially because it uses things I usually have on hand.
Quick Info
Total Time: about 1 hour
Prep Time: 15-20 minutes
Cook Time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe Type: main dish, quick home-cooked
Ingredients
6 chicken thighs (skinless)
2 leeks
8-10 medium-sized champignon mushrooms
3 tablespoons oil
1 heaping tablespoon mustard seeds
salt and pepper to taste
100-150 ml water
Instructions
1. Wash the chicken thighs, then remove the skin. There's no need to cut them; they can be used whole.
2. Wash the leeks and slice them into thin rounds.
3. Clean and wash the mushrooms. If they're small, you can leave them halved; if they're larger, cut them into quarters.
4. Place the oil in a deep pan or a pot with a lid. Heat the oil over medium heat and add the leeks.
5. Sauté the leeks for 2-3 minutes, just until they soften a bit and start to become translucent.
6. Add the chicken thighs on top of the leeks. Also add the mustard seeds.
7. Immediately after, add the sliced mushrooms. Gently stir everything to combine the ingredients.
8. Season with salt and pepper to taste.
9. Add 100-150 ml of water. The amount of water can vary slightly depending on how saucy you want the final dish.
10. Cover and let it simmer on low heat. For the first 10-15 minutes, avoid stirring too much to prevent breaking the chicken pieces.
11. Let it simmer until the meat is cooked through and the vegetables are completely softened. The water will reduce, and the leeks will turn into a thick sauce.
12. If necessary, you can leave the pot uncovered in the last few minutes to reduce the sauce a bit more.
13. Taste and adjust with salt and pepper if needed before turning off the heat.
Why I make this recipe often
I love that it’s made with simple ingredients, it fits any meal, and there aren't many dishes to wash afterward. It’s fairly quick, and the flavor is balanced without feeling too heavy. I use it when I need something hearty but uncomplicated.
Tips and Variations
Tips
- The leeks should not be browned too much, just lightly sautéed.
- If the mushrooms are very watery, you can reduce the amount of water slightly.
- A pot with a lid is helpful for retaining moisture and cooking evenly.
- Do not add the mustard seeds until after you’ve added the meat, or they may burn.
Substitutions
- Chicken thighs can be replaced with chicken breasts, but the cooking time will be slightly shorter.
- You can also use brown mushrooms or oyster mushrooms if you don’t have champignons.
- If you don’t have mustard seeds, you can omit them, but they add an interesting subtle flavor.
Variations
- You can add a handful of fresh herbs at the end (dill or parsley) if you like, but it’s not essential.
- For a richer sauce, you can add 1-2 tablespoons of sour cream at the end, but the classic recipe doesn’t include it.
Serving Ideas
- The dish pairs well with fresh polenta or simple rice.
- A slice of fresh bread is enough if you want something quick.
- It can also be served alongside a simple seasonal salad.
Frequently Asked Questions
Can I use another part of the chicken, not just thighs?
Yes, you can use breasts, but you’ll need to reduce the boiling time to avoid drying out the meat.
If I don’t have leeks, can I use onions?
Onions can be used, but the flavor will be different. Leeks have a subtle sweetness that pairs well with the mushrooms.
Do the mushrooms need to be sautéed beforehand?
There’s no need to sauté them separately. They cook directly with the other ingredients, steaming.
Do I need to stir frequently in the pot?
No. Stir occasionally just enough to prevent sticking, but without breaking the vegetables or meat.
Can the recipe be made without mustard seeds?
Yes. It can be made without them, but you’ll miss those subtle flavor notes that the seeds provide.
Nutritional Values
Estimation for one serving (out of a total of 4):
Calories: approximately 320 kcal
Protein: 30 g
Fat: 15-17 g
Carbohydrates: 7-8 g
These values are approximate and can vary based on the exact amount of oil or size of the thighs. The sauce has few carbohydrates due to the leeks and mushrooms, and the recipe does not contain flour or other additives.
Storage and Reheating
It can be stored in the refrigerator in a covered container for 2 days. When reheating, I recommend using low heat and adding a few tablespoons of water to prevent the sauce from drying out. The recipe is not suitable for freezing, as leeks and mushrooms change texture when thawed.
Quick Info
Total Time: about 1 hour
Prep Time: 15-20 minutes
Cook Time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe Type: main dish, quick home-cooked
Ingredients
6 chicken thighs (skinless)
2 leeks
8-10 medium-sized champignon mushrooms
3 tablespoons oil
1 heaping tablespoon mustard seeds
salt and pepper to taste
100-150 ml water
Instructions
1. Wash the chicken thighs, then remove the skin. There's no need to cut them; they can be used whole.
2. Wash the leeks and slice them into thin rounds.
3. Clean and wash the mushrooms. If they're small, you can leave them halved; if they're larger, cut them into quarters.
4. Place the oil in a deep pan or a pot with a lid. Heat the oil over medium heat and add the leeks.
5. Sauté the leeks for 2-3 minutes, just until they soften a bit and start to become translucent.
6. Add the chicken thighs on top of the leeks. Also add the mustard seeds.
7. Immediately after, add the sliced mushrooms. Gently stir everything to combine the ingredients.
8. Season with salt and pepper to taste.
9. Add 100-150 ml of water. The amount of water can vary slightly depending on how saucy you want the final dish.
10. Cover and let it simmer on low heat. For the first 10-15 minutes, avoid stirring too much to prevent breaking the chicken pieces.
11. Let it simmer until the meat is cooked through and the vegetables are completely softened. The water will reduce, and the leeks will turn into a thick sauce.
12. If necessary, you can leave the pot uncovered in the last few minutes to reduce the sauce a bit more.
13. Taste and adjust with salt and pepper if needed before turning off the heat.
Why I make this recipe often
I love that it’s made with simple ingredients, it fits any meal, and there aren't many dishes to wash afterward. It’s fairly quick, and the flavor is balanced without feeling too heavy. I use it when I need something hearty but uncomplicated.
Tips and Variations
Tips
- The leeks should not be browned too much, just lightly sautéed.
- If the mushrooms are very watery, you can reduce the amount of water slightly.
- A pot with a lid is helpful for retaining moisture and cooking evenly.
- Do not add the mustard seeds until after you’ve added the meat, or they may burn.
Substitutions
- Chicken thighs can be replaced with chicken breasts, but the cooking time will be slightly shorter.
- You can also use brown mushrooms or oyster mushrooms if you don’t have champignons.
- If you don’t have mustard seeds, you can omit them, but they add an interesting subtle flavor.
Variations
- You can add a handful of fresh herbs at the end (dill or parsley) if you like, but it’s not essential.
- For a richer sauce, you can add 1-2 tablespoons of sour cream at the end, but the classic recipe doesn’t include it.
Serving Ideas
- The dish pairs well with fresh polenta or simple rice.
- A slice of fresh bread is enough if you want something quick.
- It can also be served alongside a simple seasonal salad.
Frequently Asked Questions
Can I use another part of the chicken, not just thighs?
Yes, you can use breasts, but you’ll need to reduce the boiling time to avoid drying out the meat.
If I don’t have leeks, can I use onions?
Onions can be used, but the flavor will be different. Leeks have a subtle sweetness that pairs well with the mushrooms.
Do the mushrooms need to be sautéed beforehand?
There’s no need to sauté them separately. They cook directly with the other ingredients, steaming.
Do I need to stir frequently in the pot?
No. Stir occasionally just enough to prevent sticking, but without breaking the vegetables or meat.
Can the recipe be made without mustard seeds?
Yes. It can be made without them, but you’ll miss those subtle flavor notes that the seeds provide.
Nutritional Values
Estimation for one serving (out of a total of 4):
Calories: approximately 320 kcal
Protein: 30 g
Fat: 15-17 g
Carbohydrates: 7-8 g
These values are approximate and can vary based on the exact amount of oil or size of the thighs. The sauce has few carbohydrates due to the leeks and mushrooms, and the recipe does not contain flour or other additives.
Storage and Reheating
It can be stored in the refrigerator in a covered container for 2 days. When reheating, I recommend using low heat and adding a few tablespoons of water to prevent the sauce from drying out. The recipe is not suitable for freezing, as leeks and mushrooms change texture when thawed.