Season and Dredge:
4 bone-in chicken thighs
Salt and pepper
1/2 cup all-purpose flour
Heat, Add, and Brown:
2 T. olive oil
Saute: 2 cups leeks, trimmed, julienned
1 cup baby carrots
8 oz. whole button mushrooms ( I used more because I LOVE mushrooms)
2 T. tomato paste
1 T. garlic, minced
Deglaze and Add:
1 cup dry white wine
1/2 cup chicken broth
1 sprig fresh thyme
Stir in:
2 T. unsalted butter
Season chicken with salt and pepper; dredge lightly in flour.
Heat oil in a saute pan over medium-high. Add chicken and brown on all sides; remove. Pour off all but 1 T. drippings and return pan to heat.
Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.
Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes.
Stir in butter until melted, then season with salt and pepper. Remove and discard thyme sprig.