Hey Peppi!

I don't think this is the one you were looking for, but it does have both leeks and chicken and I can vouch that it is excellent! It is from the Frugal Gourmet Cooks with Wine.

Alexa

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Chicken with Mustard and Wine Sauce
1 whole frying chicken
2 TBSP oil
2 large garlic cloves, peeled and sliced thin
2 TBSP Shallot, chopped
1/2 cup dry white wine, more may be needed
1 cup leeks, sliced into 2 inch lengths
S&P
3 TBSP Dijon Mustard
1/4 cup whipping cream

Hack the chicken into 2 inch pieces. Heat a large saute pan or wok and add the oil. Saute the chicken pieces over high heat, stirring as you cook, until they are browned.

Remove the chicken from the pan, drain the oil and discard.

Saute the garlic and shallots in the pan for a minute or two. Add the white wine and chicken.Cover and simmer about 15 minutes until the chicken is tender.

Increase the heat to high. Add the leeks. Toss and cook for a moment. Salt & Pepper to taste. Cover and cook over med for 3 minutes.

Add the mustard and cream. Toss and serve. You may need to add more wine if the sauce is too thick.

I found these on the Food and Wine site, there were no recipes with mushrooms that came up.
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Pan-Roasted Chicken and Leeks

SERVES: 4
Four Season Farm co-owner Barbara Damrosch roasts the chicken on a bed of leeks to infuse them with flavor. You can leave the dark green parts on the leeks, but they'll be too tough to eat.

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
10 medium leeks (3 pounds)trimmed, slit and rinsed
Salt and freshly ground pepper
One 4-pound chicken, cut into 8 pieces
3 rosemary sprigs, halved

Preheat the oven to 450°. Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a skillet. Add the leeks; cook over moderately high heat, turning, until browned in spots, 6 minutes. Transfer to a 9-by-13-inch baking dish, season with salt and pepper and roast for 10 minutes, or until beginning to soften.
Wipe out the skillet. Melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Season the chicken with salt and pepper. Add the chicken and rosemary to the skillet; cook over moderate heat until browned, about 10 minutes. Set the chicken on the leeks, skin side up, add the rosemary and roast for about 20 minutes, or until the chicken is cooked through and the leeks are very tender. Serve hot.
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Chicken Breasts with Spinach, Leek and Saffron Sauce

SERVES: 6
1/2 cup dry white wine
1/8 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
Six 6-to-7-ounce boneless chicken breast halves with skin
Salt and freshly ground pepper
1 tablespoon unsalted butter
3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced
1 large garlic clove, finely chopped
1 1/2 cups chicken stock or low-sodium broth
1 bay leaf
1/4 cup plus 2 tablespoons heavy cream
4 cups packed torn curly spinach leaves
2 teaspoons Dijon mustard

In a glass measuring cup, warm the wine in a microwave oven. Lightly crumble the saffron into the wine. Heat the olive oil in a large, deep skillet. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook the chicken over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until the skin is browned and crisp, about 4 minutes. Turn and cook for 3 minutes longer. Transfer to a plate.
Melt the butter in the skillet. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the garlic and cook over moderately low heat until golden, about 3 minutes. Add the wine and saffron and simmer for 2 minutes. Add the stock and bay leaf and bring to a simmer over moderately high heat. Return the chicken breasts to the skillet, skin side up and simmer over moderately low heat until just cooked through, about 10 minutes. Transfer the chicken to a warmed platter.
Add the cream to the skillet and simmer over moderately high heat until slightly thickened, about 4 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the skillet from the heat and stir in the mustard; season the sauce with salt and pepper. Discard the bay leaf. Spoon the sauce onto plates, top with the chicken breasts and serve.

Dishesdone, the second on is it! I have everything in the house, but spinach, so I will try for this week.

Thanks so much, you guys are great!

Peppi

Chicken with Leaks? Sounds messy! hahahahah!!!