Pan-Roasted Chicken Thighs with White Wine Leek Sauce with Parmesan Risotto and Sautéed Mushrooms

Directions

1. Sear the Chicken Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken skin-side down until golden and crisp, about 6–7 minutes.
4. Flip and cook for another 3–4 minutes, then transfer to a plate and set aside.

5. Build the Sauce Base In the same pan, add a touch more olive oil if needed.

6. Add the leeks and garlic and cook until soft and fragrant, about 3–4 minutes.
7. Pour in the white wine to deglaze, scraping up the browned bits from the bottom of the pan.

8. Finish the Sauce Stir in chicken broth, Dijon mustard, thyme, and cream.

9. Nestle the chicken thighs back into the pan, skin-side up.
10. Simmer uncovered for 10–15 minutes, until the sauce thickens slightly and the chicken is cooked through.
11. Stir in butter for a glossy finish.

12. Make the Risotto In a saucepan, heat olive oil and sauté the shallot until translucent.

13. Add the arborio rice and stir until lightly toasted around the edges.
14. Deglaze with white wine, stirring until it’s almost absorbed.
15. Add warm broth one ladle at a time, stirring often and allowing each addition to absorb before adding more.
16. Continue for 18–20 minutes, until creamy and tender.
17. Stir in Parmesan and butter, and season to taste.

18. Sauté the Mushrooms In a separate skillet, heat butter and olive oil over medium-high heat.

19. Add sliced mushrooms and let them sit for a minute before stirring — this helps them brown instead of steam.
20. Cook for 6–8 minutes, until golden and caramelized.
21. Season with salt, pepper, and a few thyme leaves.
22. Top with sautéed mushrooms and a few parmesan shavings.
23. Place one chicken thigh beside it and spoon the white wine leek sauce around the edges.
24. Garnish with thyme and serve immediately.