Chicken Thighs With Leeks & Shiitakes

1. 1

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

2. 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. 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. 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. 5

   Stir in tarragon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.