Ingredients

• 8 boneless skinless chicken thighs, fat removed
• 2 tablespoons olive oil
• 1 small leek, chopped coarsely
• 1 cup chopped onion
• 1 1/2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 (15 ounce) can whole tomatoes, with juice
• 6 cloves garlic, finely chopped or grated
• 20 button mushrooms
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon or 1 tablespoon oregano
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 tablespoons soy sauce

Instructions

1. Heat the olive oil in a non stick heavy skillet, add chicken pieces and brown on each side for about 5 minutes.

2. Place browned thighs in a non stick saucepan, arranging them side by side.

3. To the drippings in the skillet at the leek and onion and saute for about 1 minute, then add garlic for about 15 seconds.

4. Add the flour, mix it in well and let cook for about 30 seconds.

5. Then mix in the wine and tomatoes, breaking up tomatoes a little bit.

6. Bring this all to a boil over medium heat and pour over chicken.

7. Add mushrooms, thyme, rosemary, salt, pepper, tarragon/oregano and soy sauce.

8. Bring all to a boil over medium high heat, stirring occasionally to prevent from sticking.

9. Cover pan and reduce hear to low and cook for about 30 minutes.

10. Spoon chicken, mushrooms and some sauce over rice.