I was sick of baked chicken and we didn't have the ingredients for steamed foil chicken, so I came up with this, based on what we had around the house. Very tasty!
2 Tbsp oil
About 2-3 Tbsp flour
4 chicken thighs
1 leek, diced
About 4 oz dried shitake mushrooms, sliced (could use fresh)
1/4 cup dry sherry or white wine
2/3 cup stock
1/3 cup mushroom juice (could use stock)
1/2 cup milk
About 1 cup peas
Salt and pepper
Eat oil in skillet with fitted top. Dip chicken in flour, and then brown in oil, about 3 minutes on each side. Remove chicken from skillet and set aside. Add leek and mushrooms to skillet and cook until soft, about 5-7 minutes. Sprinkle veg with about 1 Tbsp of flour and mix in. Add sherry or wine and scrape up any carmelised bits from the bottom of the pan. Add stock and mushroom juice. Bring to simmer. Return chicken to pan. Cover and let chicken cook for about 15-20 mins, flipping the chicken over once and stirring occasionally. When chicken is done, remove from pan. Add peas and milk and cook for about 5 mins, until peas are done. Season with salt and pepper. Return chicken to pan and serve over rice or noodles.
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