photo by Outta Here
- Ready In:
- 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 .
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This is the same recipe I have been making since I found it in "Seventeen Magazine" over 20 years ago. Unfortunately, I never have any leftovers, but I bet they'd be great even cold. We serve this over brown rice with a salad on the side. I prefer using fresh tomatoes, but canned work well, too. If you like mushrooms, try this with other varieties instead of the standard white button mushrooms.
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