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.