Chicken Thighs with Leeks and Shiitakes

I love leeks, and mushrooms, and chicken thighs, so this is really a win-win-WIN all around. The original recipe is here; I re-fatted it a bit because chicken skin is awesome and doubled the amount of leeks because...well, because I love leeks.

I've also been considering a variant where, instead of using olive oil, I render some diced pancetta, reserve it for garnish, and use the fat from that instead. If this ever comes to be, results will be posted in the comments section.

• 2 chicken thighs - bone-in or boneless, but with that lovely skin intact, TYVM
• 1 tbsp. all-purpose flour
• 3 tsp. extra-virgin olive oil, divided
• 2 large leeks, white and light green parts only, diced
• 4 oz. shiitake mushrooms, stemmed and sliced
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/8 tsp. salt
• 1 tsp. minced fresh tarragon or 1/2 teaspoon dried

Sprinkle chicken with flour, and reserve the excess.

Heat 2 teaspoons oil in a skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer the chicken to a plate and cover it with foil.

Add the remaining 1 teaspoon oil, leeks and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.