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Recipe: Chicken Thighs with Leeks and Shiitakes

Statesman staff - Idaho Statesman

Published: 01/02/09


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Chicken Thighs with Leeks and Shiitakes

This dish from EatingWell.com goes well with roasted new potatoes. Look for presliced shiitakes to make preparation of this dish even faster.

Give chicken thighs a quick sauté and finish them with a tarragon-scented sauce.

Chicken Thighs with Leeks and Shiitakes

Serves 2

2 boneless, skinless chicken thighs, trimmed of fat

1 tablespoon all-purpose flour

3 teaspoons extra-virgin olive oil, divided

1 large leek, white and light green parts only, diced

4 ounces shiitake mushrooms, stemmed and sliced

1/2 cup reduced-sodium chicken broth (see Tips for Two)

1/4 cup dry white wine

1/8 teaspoon salt

1 teaspoon minced fresh tarragon

Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.

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, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.

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