Creamy Dijon Chicken and Mushrooms

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When people ask what Chez Us is about, I always have a hard time describing exactly what we are all about.  We are a food site that is filled with easy to make recipes using real food.  When Tillamook reached out about a collaboration for Real Food Sunday, I replied: “Yes, as we are all about Real Food every day and we love Sunday Suppers even more.”  What I enjoy about this recipe for Creamy Dijon Chicken and Mushrooms is how creamy the sauce is from using wholesome farm style yogurt.

I have a back pocket full of recipes that never make Chez Us for this reason and that reason.  Mostly I make the recipe later in the evening and do not have time to shoot the finished dish before we devour it.  I have ever told you that we rarely have leftovers at home so shooting the next day is rarely an option.  I was excited to be able to put some time into making one of our favorite meals for this celebration of coming together.

While making dinner at home every night very important to us, Sunday suppers are even more special.  We tend to hit the farmers market in the morning, grabbing fresh ingredients that are in season, and then we head home with a million ideas on our minds.  Extra time is spent in the kitchen making a meal that is just a bit more special.

Recipe:  Creamy Dijon Chicken and Mushrooms

Ingredients:

1 tablespoon olive oil
8 chicken thighs
1 tablespoon Tillamook butter
1 1/4 cup (about 2) leeks, thinly sliced (whites and the very light green ends)
3 gloves of garlic, minced
1/2 teaspoon fresh thyme leaves
1/2 pound mushrooms, cut into slices
1 cup white wine or chicken stock
3 tablespoons Dijon mustard
1/2 cup Tillamook Plain Farmstyle Greek Yogurt
salt
pepper

How To:

Pat the chicken thighs dry with paper towels, then lightly season with salt and pepper. 

Place a large frying pan over medium heat and add the olive oil, then the chicken.  Cook for 8 – 10 minutes per side until golden brown.  Remove the chicken with tongs and place on a plate.

Pour out all of the chicken fat except for a teaspoon.

Place the frying pan on medium-low heat and add the butter, stir until melted.

Add the leeks, stirring often, and cook for 3 minutes.

Stir in the garlic, thyme and the mushrooms.  Continue cooking over medium-low heat for 7 minutes.  

Add the chicken thighs back to the frying pan, cover with a lid and cook over very low heat for 10 – 15 minutes.  Internal temperature of chicken should reach 165.  

Remove the chicken from the pan, then whisk in the Dijon and the yogurt.  

Place the chicken thighs back into the creamy sauce, lightly stir and heat for 1 minute.

Remove from the heat.

Serve.

Eat.

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