Total Time
55mins
Prep 25 mins
Cook 30 mins

I found this recipe on the internet, made a few changes to the ingredients, just based on what I had at home. Made it for dinner last night and it was awesome. I served this on white basmati rice, my favorite rice. This is my very first post here so wish me luck.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a non stick heavy skillet, add chicken pieces and brown on each side for about 5 minutes.
  2. Place browned thighs in a non stick saucepan, arranging them side by side.
  3. To the drippings in the skillet at the leek and onion and saute for about 1 minute, then add garlic for about 15 seconds.
  4. Add the flour, mix it in well and let cook for about 30 seconds.
  5. Then mix in the wine and tomatoes, breaking up tomatoes a little bit.
  6. Bring this all to a boil over medium heat and pour over chicken.
  7. Add mushrooms, thyme, rosemary, salt, pepper, tarragon/oregano and soy sauce.
  8. Bring all to a boil over medium high heat, stirring occasionally to prevent from sticking.
  9. Cover pan and reduce hear to low and cook for about 30 minutes.
  10. Spoon chicken, mushrooms and some sauce over rice.
Most Helpful

This was a lovely, really easy weeknight dinner. I used crimini mushrooms. And I used the oregano and passed on tarragon - not sure about pairing tarragon with such strong herbs like rosemary and thyme. Also, I used a regular cast iron skillet instead of non-stick - I find non-stick makes it almost impossible to brown meat effectively. I also took your cue and made basmati rice to go with the chicken, which was just right. For a vegetable we had roasted asparagus spears (toss rinsed spears with some olive oil, spread on cookie tray, sprinkle with salt and pepper. Roast for 5-10 minutes in 450F oven). Great first post Grecorican!

Primordial March 29, 2007