- Main
- Chicken
- French
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 6
bone-in, skin-on chicken thighs, patted dry
- 1 1/4 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 1 tbsp
olive oil
- 10 oz
cremini mushrooms, sliced 1/4 inch thick
- 2
medium leeks, white and light green parts only, halved lengthwise and sliced 1/4 inch thick
- 3 cloves
garlic, minced
- 1 tbsp
fresh thyme leaves, plus a little for serving
1 tbsp in step 4, the rest in step 7
- 3/4 cup
low-sodium chicken broth
- 3/4 cup
heavy cream
- 1 tsp
Dijon mustard
- 12 oz
wide egg noodles
- 3 tbsp
unsalted butter
- 2 tbsp
flat-leaf parsley, chopped (optional)
salt, to taste
Contains milk (heavy cream, unsalted butter), eggs (wide egg noodles) and wheat (wide egg noodles).
Not checked: bone-in, skin-on chicken thighs.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Put a large pot of water on to boil for the noodles and salt it generously. Meanwhile, pat the chicken thighs very dry and season all over with the kosher salt and pepper.
5 min
- 6 bone-in, skin-on chicken thighs
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- Step 2
Heat the olive oil in a large skillet over medium heat. Lay the thighs in skin-side down and cook without moving them until the skin is deep golden and crisp, 10 to 12 minutes. Flip and cook 6 to 8 minutes more, until the thickest part reads 175°F. Move the chicken to a plate and pour off all but about 2 tablespoons of fat.
20 min
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- Step 3
Add the mushrooms to the same skillet over medium-high heat with a pinch of salt. Cook, stirring now and then, until they release their liquid and it cooks away and they start to brown, 6 to 8 minutes.
8 min
- 10 oz cremini mushrooms
- salt
- Step 4
Add the leeks and cook until softened, about 4 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute.
5 min
- 2 medium leeks
- 3 cloves garlic
- 1 tbsp fresh thyme leaves
- Step 5
Pour in the broth and scrape up the browned bits from the bottom of the pan. Simmer until reduced by about half, 3 minutes. Stir in the cream and Dijon and simmer until the sauce lightly coats a spoon, 4 to 5 minutes. Taste and add salt as needed.
8 min
- 3/4 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1 tsp Dijon mustard
- salt
- Step 6
While the sauce simmers, boil the egg noodles until just tender, about 7 minutes. Drain and toss in the pot with the butter and a pinch of salt.
7 min
- 12 oz wide egg noodles
- 3 tbsp unsalted butter
- Step 7
Nestle the chicken back into the sauce skin-side up and spoon a little sauce around (not over) the skin to keep it crisp; warm through for 1 to 2 minutes. Serve the thighs and plenty of mushroom-leek sauce over the buttered noodles, scattered with parsley and a few thyme leaves.
2 min
- the rest of the fresh thyme leaves
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026