- 3 tablespoons grapeseed or avocado oil, divided
- 1 pound boneless, skinless chicken thighs, trimmed
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 12 ounces mixed mushrooms, coarsely chopped
- 2 cups sliced leek (1 medium), rinsed well
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or tarragon, plus more for garnish
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 2 cups frozen peas
- 1 tablespoon Dijon mustard
- Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.
- Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
- Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired.
Serving Size: 3 Oz. Chicken & About 1 Cup Sauce