Bill DwyerCooking Corner

Chicken Smothered with Leeks & Mushrooms

Cooking Corner logo

by Bill Dwyer


  • 3 to 3½ lb. whole chicken, cut into 12 serving pieces
  • 3 tbsp butter
  • 2 tbsp vegetable oil
  • 2 or 3 leeks, cut into ½-inch rounds
  • 1 small carrot, cut in ½-inch dice (optional)
  • 1 stalk celery, cut in ½-inch slices (optional)
  • ½ lb mushrooms, sliced
  • 3 tbsp flour
  • 1 cup frozen peas, partly thawed (optional)
  • ½ tsp dried thyme, crushed
  • ½ tsp dried sage, crushed
  • salt & black pepper, to taste
  • 1½ cups chicken broth
  • ½ cup whole milk


  1. Cut the chicken into 12 serving pieces (2 wings, 2 drumsticks, 2 thighs; breast deboned and divided into 6 pieces: 2 tenders and 4 quarters).
  2. In a large heavy skillet or wok, heat the butter and oil over moderate heat.
  3. Brown the chicken pieces on all sides.
  4. Arrange them in a 9”x13”-inch Pyrex casserole pan.
  5. Add the leeks (and carrots and celery, (if using them) to the skillet or wok, and sauté them until tender.
  6. Sprinkle with flour and stir.
  7. Add the mushrooms, herbs, and salt & pepper, and cook, stirring, for about 5 minutes.
  8. If using them, add the peas and stir.
  9. Immediately add the broth and milk and cook, stirring, until the mixture begins to thicken.
  10. Pour the mixture over the chicken pieces.
  11. Cover with foil and bake at 350⁰F (175⁰C) until the chicken is very tender (about one hour).
  12. Serve with biscuits.

Serves 4 to 6 people. Leftovers can be frozen for later use.