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Ingredients
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Main Ingredients
Method
Cooking Instructions
Sear the Chicken
In a large skillet, heat 1 tablespoon of butter over medium-high heat. Season the chicken thighs with salt and black pepper, then add them to the skillet. Sear each side for about 5-7 minutes until golden brown. Remove and set aside.
Sauté Vegetables
In the same skillet, add the remaining tablespoon of butter, leeks, and garlic. Sauté for about 3-4 minutes until the leeks are soft. Add the morel mushrooms and continue to cook for another 2 minutes.
Deglaze and Simmer
Pour in the chicken broth and bring to a simmer. Add the seared chicken thighs back into the skillet. Drizzle with truffle oil and sprinkle fresh thyme on top. Cover and let simmer for 15-20 minutes until the chicken is cooked through.
Serve
Once cooked, remove from heat and let it rest for a few minutes before serving. Enjoy your chicken with leeks and morels drizzled with extra truffle oil if desired.