Wine Braised Chicken with Mushrooms and Leeks

The inspiration for this recipe is from Melissa Clark and the New York Times and can be found here. I made a few changes based on what I had on hand.

1. For the mushrooms I used 8oz of white mushrooms.
2. I used sour cream mixed with a couple tablespoons of buttermilk instead of creme fraiche.
3. I replaced the chives with scallions.
4. I wanted a lot of sauce so I added 1/2 cup of chicken stock along with the wine.

This was a good mostly make ahead recipe. I cooked through step 5. About 20 minutes before eating I reheated the chicken over a medium heat. I then proceeded with Step 6.