I made this over the weekend and it ended up being fantastic so I thought I would share. With spring approaching leeks and shiitakes were in the market so I bought them with no real dish in mind but this is what i came up with. Very flavorful dish for a still cool night out east.
5 Medium bone in skinless chicken thighs
3 leeks washed thoroughly and sliced relatively thin
half lb of shiitakes stems removed and caps sliced about the same thickness as the leeks
2 small carrots diced
1 bay leaf
teaspoon of thyme
2 cloves of garlic, minced
half a teaspoon of red pepper flakes
butter and flour
shot of fish sauce
half a lemon
parsley for garnish
1) season thighs and sear in a little neutral oil in dutch oven, set aside when browned
2) sautee leeks and carrots in the same pot until mildly translucent
3) add the shiitakes into the pot and let them release a little water
4) add garlic and let it get fragrant
5) deglaze with the chicken broth to pick up the nice bits on the bottom, add dash of fish sauce and the thyme
6) return chicken to the pan with the juices and add enough broth to come up half way
7) simmer this until chicken is cooked though
8) in a seperate pan make a runny roux with the butter and flour and gently add this to the stew to thicken.
9) Adjust seasonings (I used a lot of fresh black pepper) and squeeze over the juice of the lemon half. I also added a little more butter.
10)garnish with parsley. I served over quinoa
I am definitely going to keep this in the rotation. If I have white wine on hand I would probably deglaze with that but it wasn't necessary. The shiitakes were a really good textural component as well as adding plenty of umami and the leeks provided a nice sweetness. i might use celery as well next time if I have it on hand.