Ingredients
The following ingredients have 4 Servings
- 4 chicken thighs
- 2 tbsp olive oil
- sea salt and ground pepper, (to taste)
- 2 cups mushrooms (crimini, portabella or shiitake) (sliced)
- 1 medium leek, (thinly sliced)
- 2 cloves garlic, (minced )
- 2 tbsp all-purpose flour* ((see recipe notes))
- fresh thyme
- 2 cups chicken broth
Instruction
- Rinse and pat dry chicken thighs. Season with sea salt and pepper, to taste. Set aside
- Heat oil in large skillet. Add seasoned chicken thighs skin side down and cook for 6-8 minutes on each side. Transfer chicken to a plate
- To the same skillet add in leeks, garlic and mushrooms and sauté until softened (about 5 mins). Season wtih thyme and/ or any other additional seasoning you may like (terragon, oregano, etc.)
- Whisk in flour until well incorporated (1 min).
- Stir in chicken broth. Return the chicken to the skillet and turn heat down to a simmer (low). Cover and cook until chicken registers 165F degrees (about 10 mins).
- Add broccoli florets or broccolini. If you like your broccoli only slightly cooked, add in after chicken is done, cover and let it sit for 5 mins to soften. Alternatively if you prefer your broccoli softer, add in about 5 minutes before the chicken is done.