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Creamy Chicken Thighs

This is the recipe that made me fall in love with chicken thighs all over again.  It’s rich, flavorful and affordable; combining several of my favorite foods.  I mean, what’s not to like?  I named it “Creamy Chicken Thighs” because it sounds naughty and I’m into that.  And, I also made it easy for you to prepare with a gluten free option as well.  You’re welcome.

The Stuff You Need:

For 2 people:

1 large or 2 small bone-in chicken thigh(s) per person*

Kosher Salt & fresh ground Pepper, to taste

1 large or 2 small Leek(s), washed and sliced 1/2″ thick

2 cloves Garlic, chopped

8 ounces Baby Bella Mushrooms, sliced thin

2 or 3 Tablespoons Oil

a few sprigs of fresh Thyme – or – 1 teaspoon dried thyme

Egg noodles – or – any gluten free pasta

For the sauce:

1 Tablespoon Butter

1 Tablespoon Flour (substitute Brown Rice Flour for gluten free)

1 Cup Chicken Stock

1/2 Cup Heavy Cream

Here's How It's Done:

  1. First clean your leeks and get them soaking in a bowl of cold water.**
  2. Season your chicken thighs with some salt and pepper.
  3. Get out a large pot with a heavy bottom, add 1 or 2 tablespoons of cooking oil and heat over medium heat.
  4. When the oil is hot add the chicken and cook both sides until golden brown, 10 or 12 minutes.
  5. Transfer the chicken to a plate and set aside.
  6. Using the same pot, add your leeks and maybe a little more oil if needed.  If using dried thyme, add that now.  Once the leeks are slightly tender, go ahead and add the mushrooms and garlic.  Turn the heat down to low and cover the pot.
  7. To make a roux to thicken the sauce, toast your flour in a small pot on medium low heat, for a few minutes, stirring frequently with a whisk.  Once the flour has browned slightly, add your butter.  Stir until smooth, then add the chicken stock.  Stir to combine, bring to a boil, then reduce heat and simmer for about 3 minutes.
  8. Pour your roux and stock mixture over the leeks and mushrooms.  Stir to combine and scrape the brown bits off the bottom of the pan.  Place the chicken thighs on top of the vegetables.  Pour in any juices that ran off the chicken.  Place your thyme sprigs on top of the whole thing, cover the pot and allow to cook on low for about 25 minutes.
  9. Stir in the cream and serve over noodles or pasta.


*You can use skinless but I cook mine with the skin on.  It keeps the meat juicy and adds a richer flavor.  I don’t usually eat the skin.  I give it to Robin.  He’s French.  He’ll eat just about anything.

**Leeks can be quite dirty but that’s not a good enough reason to dis them.  Here’s the easy way to clean them.  Slice your leeks in half lengthwise.  This way they won’t roll around on your cutting board.  Trim off the dark green, woody parts of the leek tops, but don’t throw them out.  I toss them in a bag and freeze them for stuffing whole birds or making stock.  Begin slicing the leek at the top end, working toward the root end.  This keeps the leek from falling apart while you are slicing.  Next, drop your leek slices into a bowl of water.  Separate the layers, swish around in the water a little and then let them sit while you prep your chicken thighs.  The dirt will magically sift down to the bottom of the bowl.  When you are ready to cook the leeks, simply skim them out with a slotted spoon or spider.



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