2cupsmushrooms (crimini, portabella or shiitake) sliced
2tbspall-purpose flour*(see recipe notes)
Rinse and pat dry chicken thighs. Season with sea salt and pepper, to taste. Set aside
Heat oil in large skillet. Add seasoned chicken thighs skin side down and cook for 6-8 minutes on each side. Transfer chicken to a plate
To the same skillet add in leeks, garlic and mushrooms and sauté until softened (about 5 mins). Season wtih thyme and/ or any other additional seasoning you may like (terragon, oregano, etc.)
Whisk in flour until well incorporated (1 min).
Stir in chicken broth. Return the chicken to the skillet and turn heat down to a simmer (low). Cover and cook until chicken registers 165F degrees (about 10 mins).
Add broccoli florets or broccolini. If you like your broccoli only slightly cooked, add in after chicken is done, cover and let it sit for 5 mins to soften. Alternatively if you prefer your broccoli softer, add in about 5 minutes before the chicken is done.
*substitue all-purpose flour for gluten-free flour = GF compliant or any non-grain based flour (almond flour, coconut flour, tapioca flour, cassava flour) for Whole30 and Keto.