1 Tbsp olive oil 1 carton( 10 oz) white button mushrooms, rinsed and quartered 1 cup leeks, split into quarters, then sliced into small squares and rinsed well 1 cup potatoes, peeled and diced 1 cup celery, rinsed and diced 1 cup pearl onions, raw or frozen 3 cups low-sodium chicken broth 1 lb skinless chicken legs or thighs( 4 whole legs, split, or 8 thighs) 2 Tbsp each fresh herbs( such as parsley and chives), rinsed, dried, and minced( or 2 tsp dried) 1 Tbsp lemon juice 1 Tbsp cornstarch 2 Tbsp fat-free sour cream 1 / 2 tsp salt 1 / 4tsp ground black pepper
SERVES: 4
PREP TIME: 10 mins COOK TIME: 30 mins
INSTRUCTION: Preheat oven to 350 ˚F. Heat olive oil in a medium-sized heavy-bottom roasting or braising pan( a large sauté pan with a metal handle will work as well). Add mushrooms to pan, and cook until golden brown, about 3 – 5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3 – 5 additional minutes. Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork( to a minimum internal temperature of 165 ˚F).