Fennel & Mushroom Roasted Chicken Thighs

Pairs With

2021

Diamond Collection Appellation Series Paso Robles Cabernet Sauvignon

Concentrated flavors of black and blue fruits, spices, and mocha with supple tannins and a long finish.

Price

$24.00

Member Price

$21.60

Diamond Collection Appellation Series Paso Robles Cabernet Sauvignon quantity

Add to cart

Ingredients

• 2 leeks
• 3 garlic cloves, minced
• 8 oz baby bell mushrooms, thinly sliced
• 1 14.5 oz can cannellini beans
• 5-2 lb skinless chicken thighs (about 4-6)
• 3 tablespoons thyme leaves
• 2 tablespoons rosemary, minced
• 1/2 teaspoon kosher salt
• cracked black pepper
• 1 cup heavy cream
• 1/2 cup low sodium chicken stock
• extra virgin olive oil

Directions

1. Preheat the oven to 400 F degrees and gather a large roasting tray.
2. Wash the leeks and trim off the green stalks and the root end. Cut the leeks into 1/2” thick slices. Add the sliced leeks to a colander and rinse them, gently breaking them up to remove any grit.
3. Pour the cannellini beans into a large colander and rinse well.
4. Add the leeks, mushrooms, and cannellini beans to the roasting tray.
5. Nestle in the chicken thighs in-between the leeks and mushrooms.
6. Sprinkle the thyme leaves, rosemary, and salt over the entire tray. Add a few cracks of fresh black pepper over the chicken.
7. Pour the heavy cream and chicken stock into the roasting tray, lightly spooning the liquid over the chicken thighs.
8. Drizzle a little olive oil over the entire tray and bake for 45-50 minutes. To ensure that the chicken thighs are done, insert a knife in the fattiest section and the juices should run clear or when the internal temperature reads 165 F.
9. Serve each chicken thigh with a spoonful of the creamy sauce on top. towards the edge to form a thicker crust edge. Stretch the dough to 10-inches.