Chicken Thighs with Leeks & Shiitakes

December 2006, EatingWell Serves Two

Your rating: None Average: 3.8 (23 votes)

Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.

"Very good, very simple!! The only change I had to make was to use basil instead of tarragon. Will definitely make again! "
Chicken Thighs with Leeks & Shiitakes

Makes: 2 servings

Active Time:

Total Time:


  • 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 or 1/2 teaspoon dried


  1. Place chicken on a plate and sprinkle all over with flour. Reserve the excess 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, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.
  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, 6 to 8 minutes.
  4. 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.

Tips & Notes

  • Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.


Per serving: 330 calories; 16 g fat (3 g sat, 9 g mono); 77 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 24 g protein; 2 g fiber; 256 mg sodium; 329 mg potassium.

Nutrition Bonus: Selenium (43% daily value), Zinc (20% dv), Vitamin A & Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat, 1 1/2 fat

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Recipe Categories

Valentine's Day
Cooking for 2
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

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