Chicken with Leeks and Shiitake Mushrooms
The subtle, earthy flavours of leeks and shiitake mushrooms naturally complement chicken. Serve this easy entertaining dish with mashed potatoes or rice. If you're not cooking with wine, replace it with chicken stock, adding 2 tsp (10 mL) white wine vinegar.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 266 |
| pro | 31 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 108 mg |
| sodium | 464 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 17% |
| vit A | 5% |
| vit C | 10% |
| folate | 13% |
-
1 tbsp (15 mL) vegetable oil
3 lb (1.5 kg) chicken pieces, skinned
2 tbsp (25 mL) butter
3 leeks (white and light green parts only), chopped
2 cups (500 mL) sliced shiitake mushroom caps or whole button mushrooms
2 cloves garlic, minced
1/2 tsp (2 mL) each dried thyme, salt and pepper
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) chicken stock
1/2 cup (125 mL) dry white wine
Preparation:
In large nonstick skillet, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate; pour off fat in pan.
Add butter to pan; reduce heat to medium. Add leeks, mushrooms, garlic, thyme, salt and pepper; cook, stirring occasionally, until leeks are softened, about 6 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and wine; boil for 2 minutes.
Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.
Source
Canadian Living Magazine: November 2003
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