While I am not a fan of winter, I have to live with it as I was born and raised here in Toronto (Canada). I can do things to make it more tolerable such as dressing warmly, stay in when it’s very cold and make comforting dishes.
One such dish in Greek cuisine are “tiganias”…skillet dishes that involve a quite saute, add vegetables, liquid, seasoning, herbs/spices and simmer. Pour into a platter, serve with bread to mop up the sauce and open your favourite wine (Greek of course).
Pork tigania is the most common but you can make a tigania with chicken as well and that’s what we’re doing today. Pieces of chicken thigh, some earthy mushrooms, herbs, wine, stock, lemon this dish is ready in 30ish minutes.
While this dish won’t win any photogenic awards, it delivers big-time on flavour.
Chicken Tigania with Leeks & Mushrooms
Course: Appetizer, Best of Greece, Bistro, Bread, Featured, Flour, Garlic, Greek Food, Greek Wine, Herbs, Lemon, Meze, Mushrooms, Olive Oil, Onions, Poultry, Recipe4-6
servings15
minutes30
minutesIngredients
1 1/2 lbs of boneless chicken thigh, cut into chunks
1/4 cup extra virgin olive oil
2 cups of cremini mushrooms, halved
1 cup sliced leeks
3 cloves of garlic, minced
2 Tbsp. all purpose flour
1/2 cup dry white wine
5-6 sprigs of thyme
2 bay leaves
1 small sprig of rosemary leaves
hot water or vegetable/chicken stock
salt and pepper to taste
juice of 1/2 lemon
fresh thyme leaves, lemon wedges for garnish
Directions
- Season chicken with salt and pepper and place in medium-high heated heavy skillet and lightly brown on all sides.
- Remove the meat then add leeks, garlic and sweat for 5 minutes before stirring. Add meat back in, mushrooms, flour and stir for a minute.
- Add wine, bay, thyme, rosemary and enough stock to cover. Bring up to a boil then cover and reduce to simmer and cook for another 35 minutes. Once thick, add lemon juice and stir in, adjust seasoning with salt and pepper.
- Transfer to a platter, garnish with thyme leaves, lemon wedges and serve with lots of crusty bread.
