May 14, 2012

Chicken Thigh with Mushroom Sauce

Tender and tasty, this is an easy recipe for a special dinner.

(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.

  • 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.

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