Prep 15 mins
Cook 45 mins
One of the recipes that I adopted...looks like a winner to me!
- 1 tablespoon olive oil
- 8 chicken thighs
- 1 small leek, cleaned and chopped
- 1 medium onion, chopped
- 1 cup dry white wine
- 1 (15 ounce) can whole tomatoes
- 5 garlic cloves, chopped
- 12 ounces mushrooms
- 1 teaspoon fresh thyme, tarragon
- 1 teaspoon fresh rosemary
- 1 1⁄2 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Heat oil , add chicken and brown for 5 minutes.
- Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
- Then add wine and tomatoes.
- Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
- When chicken is tender, sprinkle the tarragon on top and mix it in .
Very good-tasting chicken. The recipe didn't specify, so I covered the pan for the last 30 minutes of cooking time. Maybe it would have been better left uncovered to thicken the sauce more.
This was excellent thanks for sharing.
A great variation of a French Classic (and Italian,known as cacciatore). I too used canned diced tomatoes, because that is what I had. This was a nice, Fall Sunday dinner, with mashed potatoes and buttered beets. Made for Fall 2007 PAC.