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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 piece(s) bone-in chicken thighs |
4 drumsticks |
salt and pepper |
1/2 cup(s) all-purpose flour |
2 tablespoon(s) olive oil |
2 cup(s) leeks trimmed, julienned |
8 ounce(s) whole button mushrooms |
2 tablespoon(s) tomato paste |
1 tablespoon(s) garlic minced |
1 cup(s) dry white wine |
1/2 cup(s) chicken broth |
1 sprig(s) fresh thyme |
2 tablespoon(s) unsalted butter |
1 cup(s) baby carrots |
Directions:
1. Season chicken with salt and pepper; dredge lightly in flour.
2. Heat oil in a sauate pan pver medium-high heat. Add chicken and brown on all sides; remove. Pour off all but 1 T. drippings and return pan to heat.
3. Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.
4. Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes.
5. Stir in butter until melted, then season with salt and pepper. Remove and discard thyme spring.
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