Ingredients

  • 454 g (1 lb) de-boned skinless chicken thighs
  • 30 ml (2 tbsp) canola oil
  • 1 250 g package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 227 g (1 pint) thinly sliced mushrooms
  • 15 ml (1 tbsp) tarragon
  • 30 ml (2 tbsp) all-purpose flour
  • 180 ml (2/3 cup) low salt chicken broth
  • 125 ml (1/2 cup) Japanese bread crumbs (panko)
  • 60 ml (1/4 cup) grated parmesan cheese
  • Salt and pepper to taste
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Preparation

  • In a cast iron frying pan, brown the chicken thighs in 15 ml of canola oil until they are golden then set aside. Add the rest of the oil and brown the leeks and mushrooms for 3 to 5 minutes. Add 80 ml of broth and deglaze the cooking juices with a wooden spoon. Continue cooking for 2 minutes.
  • Add the remainder of the broth and sprinkle with flour. Mix well and add blend in the chicken. Top with bread crumbs and parmesan.
  • Salt and pepper to taste and place in the oven for 30 minutes at 350 ºF.

Chef's notes

Note nutritive 

Excellente recette de semaine avec un minimum de vaisselle! La pâte feuilletée est remplacée par la chapelure et le fromage. Ainsi, on épargne des lipides et de l’énergie.

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