Total Time
Prep 5 mins
Cook 20 mins

Since I had some chicken thighs, leeks and mushrooms in the refrigerator, I decided to get creative and make something for lunch using the available ingredients. While I was eating lunch, my piano tuner came in and had to try a taste because it smelled so good. He gave it a rave review and I thought that it was really good as well. I am on WW and doing the core program. This recipe fits into the perimeters for the core plan.

Ingredients Nutrition


  1. Heat olive oil in non stick skillet.
  2. Sprinkle on season salt, garlic salt and pepper to taste.
  3. Brown chicken in hot olive oil.
  4. Add leeks and mushrooms, stir in tomato paste, and chicken broth.
  5. Cover and simmer on low heat until chicken juices run clear, about 15-20 minutes.
Most Helpful

4 5

This is a good chicken recipe. Leeks, mushrooms and chicken are a wonderful combination. I added a bit more broth as it was simmering (some of it simmered off). It seemed a bit "tomatoey" so I added a little soy sauce and about 1 tbsp of brown sugar. Delicious! Thanx for sharing; I'll make this again.

4 5

Mmm!!! this was a nice change, I've never put mushrooms and leeks together before but I thought they went very well, it made into a very nice sauce. I did add a bit more stock as it seemed a bit dry ( not enough gravy we like lots) and I thickened it with just a touch of cornstarch, I also added a 1/4 of a teaspoon of splenda to take the edge off the sharpness of the tomato. I like chicken thighs as I think they have much more flavour as well as being cheaper. Thank you for posting. I will be making this again.