I am going back to my old favorite with this recipe, chicken thighs. I think the thighs are the tastiest part of the whole chicken and they are always really inexpensive.
This recipe comes from Eating Well Serves 2, which is a fabulous cookbook for small portion meals.
Time to gather ingredients and start cooking. You will need some boneless and skinless thighs, mushrooms, a leek, some flour, chicken broth, dry white wine (I tend to use sauvignon blancs for cooking) and some dry or fresh tarragon.
chop up your leeks and make sure you get them clean as they can be gritty. I soak mine in water to be sure they get clean then drain them. A salad spinner works well for this if you have one, just drop the leeks in the basket, fill it with water and swish it around a bit. Then lift out the basket and all the dirty water stays behind.
If your mushrooms aren't pre-cut do that now also. I just bought the already sliced version.
Measure out your broth and wine.
Put the chicken on a plate and sprinkle with flour. Reserve any excess.
Heat some oil over medium high heat and get the chicken in the pan.
Brown them on both sides, this should take about 4-6 minutes total.
When it is browned, get it out of the pan and keep it warm under some foil or in a great Pyrex refrigerator dish. I have got comments that other folks are using and enjoying Pyrex as well!
When the chicken is out, add in some more oil and the leeks and mushrooms.
Let those cook for 6-8 minutes until tender.
Sprinkle with the reserved flour and give it a stir. Then pour on the wine and stock and some salt. Bring it to a simmer.
Get the chicken back in the pan and simmer for 4-6 minutes more, turning the chicken as it cooks. When its done, stir in the tarragon and you are ready to eat.
This was so amazingly good. I served it with some asparagus I steamed in the microwave and it was filling and tasted like something that was a lot more difficult to prepare than it was. This would be an impressive date night meal.
I got a question on the last post featuring the Spicy fish soup, Cioppini. Someone asked if salmon would be ok in it and I say most definitely. One thing I have learned with cooking is the recipe is just your guide, if you don't like something leave it out. If you have leftover of something, use it. I love all of your questions and comments so keep them coming!