This is a healthy version of chicken in the famous chasseur sauce containing onions and leeks, and flavored with white wine, tomatoes, and mushrooms. It's fancy and delicious enough to serve to dinner guests (we served it with three foodie couples and it was a hit!) and easy enough for a dinner at home. Try serving with garlic mashed potatoes, which would be great for soaking up the yummy sauce!
- 1 tablespoon virgin olive oil
- 8 skinless chicken thighs, with all surrounding fat removed (about 2 pounds)
- 1 small leek, trimmed, cleaned, and coarsely chopped
- 1 medium onion, peeled and chopped
- 1 1/2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 can (15 ounces) whole peeled tomatoes in juice
- 5 to 6 cloves garlic, peeled, crushed, and finely chopped (1 tablespoon)
- 20 medium mushrooms (about 12 ounces)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh tarragon
- Heat the olive oil until it is hot in a large nonstick skillet. Add the chicken thighs in one layer, and cook them for 5 minutes on each side over medium to high heat. Transfer the thighs to a large, sturdy saucepan, arranging them side by side in a single layer in the pan.
- Add the leek and onion to the drippings in the skillet, and saute for 30 seconds. Add the flour, mix it in well, and cook for about 30 seconds. Then mix in the wine and tomatoes. Bring the mixture to a boil over medium heat, and pour it into the saucepan with the chicken. Bring the chicken to a boil over high heat stirring occasionally, then cover pan, reduce heat to low, and cook for 25 minutes.
- Sprinkle on the tarragon and mix it in.
- Serve two thighs per plate and surround it with the vegetables and liquid.
|Amount Per Serving||%DV|
|Serving Size 326g|
|Recipe makes 4 servings|
|Calories from Fat 158||48%|
|Total Fat 17.64g||22%|
|Saturated Fat 4.52g||18%|
|Trans Fat 0.2g|
|Total Carbs 13.29g||4%|
|Dietary Fiber 2.3g||8%|