Tender and tasty, this is an easy recipe for a special dinner.
CHICKEN THIGH WITH MUSHROOM SAUCE
(2 servings / 1h30m)
4 chicken thighs
1 crushed garlic clove
salt and pepper to taste
2 tablespoons olive oil
½ leeks stalk, sliced
1 cup dry white wine
4 tomatoes, peeled, seeded and cut into 4 pieces
1 cup sliced mushrooms
1 - Cut the chicken thighs in half and season with garlic, salt and pepper.
2 - Put in a bowl, covered, and leave for 1 hour in the refrigerator.
3 - In a large saucepan, heat oil and brown the thighs (about 5 minutes each side).
4 - Add leeks and wine. Cover the pan and cook for another 10 minutes (in a medium-high heat).
5 - Put tomatoes and mushrooms and cook for 5 minutes.
- As side dish, you can serve mashed potatoes, white rice or pasta aioli. Check it out this recipe idea: Angel Hair with Garlic and Broccoli.
- If you leave the skins in the chicken thighs, start to cook from this side. If you prefer, remove any excess skin and make the recipe healthier.
*This recipe was sent by Flavio Santino, my husband.
Original recipe (in Portuguese): Sobrecoxa ao Molho de Champignon.