Sauteed Chicken with Wild Mushrooms and Leeks

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chicken and mushroom dec 19 recipe.jpg
 

This is a delicious and nourishing winter dish. I love the rich flavour and wonderful texture of these wild mushrooms, which compliment the chicken perfectly. And, an added bonus is that this dish can all be made in one pan, which makes it the perfect, easy week night dinner!

 

Yields: 2 servings

Ingredients

  • 2 chicken thighs

  • 200g mixed wild mushrooms

  • 2 shallots, sliced

  • 1 leed, sliced

  • 1 medium tomato, diced

  • 1 tbsp tarragon, chopped

  • 150 ml chicken stock

  • a knob of butter

Directions

  1. Heat a skillet until it is very hot with a little olive oil and add the chicken thighs skin-side down for 10 minutes. Then remove the chicken from the pan.

  2. Add a knob of butter and add the mushrooms, shallots and leek and cook over a medium heat for 8-10 minutes.

  3. Now add the tomato and 125ml of chicken stock and stir well. Season well with salt and pepper.

  4. Return the chicken thighs to the skillet skin-side up and transfer to the hot oven. Roast for 20 minutes. Sprinkle with tarragon just before serving.