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.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Chicken Thighs With Leeks & Shiitakes. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Chicken Thighs With Leeks & Shiitakes in your home. Then, follow these steps below to serve Chicken Thighs With Leeks & Shiitakes for your family or friends.
1 boneless skinless chicken thighs
3 all-purpose flour
1 olive oil
1/2 shiitake mushrooms
1/2 reduced-sodium chicken broth
1 dry white wine
If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Chicken Thighs With Leeks & Shiitakes in your home by yourself.
Place chicken on a plate and sprinkle all over with flour. Reserve extra 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 - about 4-6 minutes total. Transfer to a place 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 - about 6-8 minutes.
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., Stir in tarragon and serve.
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