Chicken Thighs With Leeks and Shiitakes

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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.

Chicken Thighs With Leeks and Shiitakes
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 35 minutes

  • 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 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.

Nutritional Facts

18 g
16 g
Saturated Fat
3 g
24 g
76 mg
Dietary Fiber
2 g
380 mg
360 mg
2 servings
2 vegetable
3 lean meat
Vitamin A
156% daily value
20% dv

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