Chicken Thighs With Leeks & Shiitakes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Another recipe I found and tried from MSN that we really liked and it was a perfect dish for two - something that is hard to come by. It is a dish with subtle layers - not something we are fond of as we like our dishes to be strong but we both really liked this. It can also be made with chicken breasts as well. I usually serve this with new potatoes and green beans - I tried it once with rice and it didn't go together very well. I would like to try it with quinoa but haven't been able to yet. Ingredients:
2 boneless skinless chicken thighs |
1 tablespoon all-purpose flour |
3 teaspoons olive oil |
1 large leek, cut in half and sliced thinly |
4 ounces shiitake mushrooms, sliced |
1/2 cup reduced-sodium chicken broth |
1/2 cup dry white wine |
1 teaspoon fresh tarragon |
Directions:
1. Place chicken on a plate and sprinkle all over with flour. Reserve extra flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium/high heat. Add the chicken and cook, turning once, until browned on both sides - about 4-6 minutes total. Transfer to a place and cover with foil to keep warm.
3. Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium/high heat, stirring often, until the vegetables are tender - about 6-8 minutes.
4. Sprinkle the reserved flour over the vegetables and stir to coat. Add broth and wine and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through.
5. Stir in tarragon and serve.
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