Full Recipe

Chicken with Leeks and Shitake Mushrooms

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

  • Ingredients:
  • Chicken thighs – 2 per person
  • Flour 1 tbsp
  • Chicken Stock
  • White Wine
  • Shitake mushrooms
  • Salt
  • Pepper

Method

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.