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Recipe Detail

Simplest Chicken and Leek Stew

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Number of Servings:

Ingredients:

  1. 2 tablespoons - extra-virgin olive oil
  2. 2 - medium leeks white and tender green parts only, thinly sliced
  3. 1/2 pounds - cremini mushrooms thinly sliced
  4. - salt and freshly ground black pepper
  5. 1 pounds - skinless, boneless chicken breast halves cut into 2
  6. - all-purpose flour for dusting
  7. 1 1/2 cups - chicken stock or low-sodium broth
  8. 1 tablespoons - chopped thyme
  9. 2 tablespoons - sour cream
  10. 2 teaspoons - Dijon mustard
  11. - steamed rice optional, for serving with

Directions:

In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate and set aside.

Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side.

Add the chicken stock and thyme and simmer over moderate heat until chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.

Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.

In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove skillet from heat. Season stew with salt and pepper and serve.

Serve with steamed rice.

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