Chicken Thighs With Leeks & Shiitakes


  • 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
  • ½ cup reduced-sodium chicken broth
  • ½ cup dry white wine
  • + 1 more ingredients
    • 1 teaspoon fresh tarragon

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 ke...

View full recipe at SpringPad


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