So I’m leaning into this seasonal limbo by making every comforting dish I can find, and Ina Garten’s Creamy Chicken Thighs ...

Chicken thighs, turnips, and leeks are bathed in a cream sauce accented ... and caramelized brussels sprouts are combined with a mushroom bechamel, then topped with frozen potato tots tossed ...

Add the leeks and fry for 4-5 ... Fry for 1-2 minutes. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture ...

Chicken thighs are more flavourful than breasts and ... To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture ...

Tender carrots, oyster mushrooms, radishes ... "Here, bone-in chicken thighs are browned then braised with fennel, leeks, and a bit of Pernod, which intensify the snappy licorice-ness of the ...

thighs, and breasts cut in half. If using chicken breasts, cutting them in half helps with the baking process. However, I strongly suggest adding more wine or stock if the leeks cook faster than ...

Cook until leeks are soft. Remove and set aside with chicken. In the same pot, add mushrooms and cook for 5 minutes. Then add the remaining ingredients, stirring after each addition. Return ...