Chicken with Mushrooms & Leeks
Ingredients
4-6 chicken thighs
2 tablespoons olive oil
sea salt and pepper
2-3 cups baby bella mushrooms, sliced
2 medium leeks, thinly sliced (white and light parts only)
6 cloves of garlic
2 tablespoons all-purpose flour
1 teaspoon thyme
1 tablespoon oregano
2 cups chicken broth
Brine your chicken for a few hours for extra flavor, if you like. Season thighs with salt, pepper and oregano. Set aside.
In a large skillet heat olive oil, add seasoned thighs skin side down and cook for 6 minutes on each side. When good and and browned, but not cooked, remove and set aside.
To the same skillet add mushrooms and leeks. Saute for 5 minutes, add garlic, saute another few minutes. Season with salt, pepper, thyme and oregano. Add in the flour and mix until its incorporated.
Stir in half the chicken broth and mix, add the other half and mix that in as well. Allow mixture to boil, add chicken thighs, reduce heat to low, add the lid. Cook for 10 minutes, to allow the chicken to cook.
Remove lid, top with raw broccolili or broccoli, add the lid back on and allow chicken to finish cooking and for the broccoli to cook.
Remove from stove, serve hot.
