Wine-Braised Chicken With Mushrooms and Leeks

Page: htcooking.nytimes.com/recipes/1022839-wine-braised-chicken-with-mushrooms-and-leeks

| Course Type: Main Courses

(1 review)

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Recipe Review

Easy, one-pot dish which is quite elegant and delicious. A couple of covid-dictated changes: skinless bonless breast instead of a cut-up chicken, the red wine option, yogurt instead of creme fraiche.

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