Chicken Thighs With Leeks & Shiitakes - cooking recipe

Ingredients

2 boneless skinless chicken thighs
1 tablespoon all-purpose flour
3 teaspoons olive oil
1 large leek, cut in half and sliced thinly
4 ounces shiitake mushrooms, sliced
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 teaspoon fresh tarragon

Preparation

Place chicken on a plate and sprinkle all over with flour. Reserve extra flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium/high heat. Add the chicken and cook, turning once, until browned on both sides - about 4-6 minutes total. Transfer to a place and cover with foil to keep warm.
Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium/high heat, stirring often, until the vegetables are tender - about 6-8 minutes.
Sprinkle the reserved flour over the vegetables and stir to coat. Add broth and wine and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through.
Stir in tarragon and serve.