I’m still finding it difficult to go passed Sally’s shitake mushrooms! Each weekend I buy some from her stand at our Market and then wonder what to do with them. Last week I brought some free range chicken thighs from Deidre and some leeks and shallots from Jason. The following easy recipe is the result.
Chicken with Leeks and Shitake Mushrooms
- Chicken thighs – 2 per person
- Flour 1 tbsp
- Chicken Stock
- White Wine
- Shitake mushrooms
Allow 2 thighs per person – preferably with the bone in
Heat a little oil in a casserole dish that can go in the oven. On the stove top brown the chicken pieces and then set them aside.
If necessary add a little more oil to the dish and soften 2 finely sliced leeks and 4 finely chopped shallots.
Return the chicken to the dish. Mix in a heaped tablespoon of flour.
Add enough chicken stock to almost cover the chicken. Alternatively make it half stock and half white wine.
Add approx 10-12 sliced shitake mushrooms (slice each into 3 or 4 pieces).
Season with salt and pepper.
Cover and bake in a moderate oven for 45mins.
Serve with rice, pasta or potatoes.