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Chicken Thighs with Leeks & Shiitakes

December 2006, EatingWell Serves Two

Your rating: None Average: 3.8 (21 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.



READER'S COMMENT:
"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:

Ingredients

  • 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

Preparation

  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.

Nutrition

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

Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
2
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Holiday
Valentine's Day
Style/Theme
Cooking for 2
Ethnic/Regional
Asian
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