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Chicken Thighs with Leeks & Shiitakes

December 2006, EatingWell Serves Two

Your rating: None Average: 3.7 (20 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 Recipe

6 Reviews for Chicken Thighs with Leeks & Shiitakes

10/24/2013
Anonymous

I love this recipe because of one adjustment... lemon. I use the juice of one lemon to wake up the flavor. Yum!

Comments
10/24/2013
Anonymous

I love this recipe because of one adjustment... lemon. I use the juice of one lemon to wake up the flavor. Yum!

Comments
01/08/2013
not great

Flavor of leeks did not blend well with chicken. It seemed like something was missing in recipe.

easy, minimum ingredients
Comments
10/31/2011
Yum

I read the review that felt this dish was really greasy and so I was very cautious about factors that might contribute. Obviously, I removed skin off of the chicken but I also didn't add any additional oil to cook the veggies and just used the oil remaining after browning the chicken. It came out really nicely. The flavor was delicate and the chicken super tender. I think it would have been pared really nicely with wild rice or some sort of pilaf.

I also used cremini mushrooms because that is what I had on hand.

easy
Comments
02/14/2011
Yuck

This dish was terrible, it was greasy and oily, it had ZERO flavor. I am not sure this can be fixed. It had potential, but didn't come through in the end. I will NOT make this again.

none
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