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Chicken Leek Stew


this recipe is from Food & Wine. It gets 4 of 5 stars and is delicious. Easy to make. March issue 2011.

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  • 2 tbs evoo
  • 2 medium leeks, white & tender green parts thinly sliced
  • 1/2 lb. cremini mushrooms thinly sliced
  • S&P
  • 1 lb chix breasts boneless, cut into 2" pcs.
  • Flour- dusting chix
  • 1 1/2 c chix stock
  • 1 tbs chopped thyme
  • 2 tbs sour cream
  • 2 tsp dijon mustard


Servings 4
Preparation time 10mins
Cooking time 55mins


Step 1

1.In a skillet; heat 1 tbs evoo. Add leeks and cook over moderate heat, stirring, until softened,7 minutes. Add mushrooms & season with S&P.
Cover & cook, stirring until mushrooms are tender, 4 mins. Scrape leeks and mushrooms onto a plate.

2. Season chix w/ S&P and dust w/flour, shaking off excess. Heat remaining 1 tbs of oil in skillet.
Add chix and cook over moderate heat until golden brown, 2 mins per side. Add chix stock and thyme & simmer over moderate heat until chix is just cooked through, about 1 min. Transfer chix to plate with veggies.

3. Simmer stock over moderately high heat until reduced by 1/2, 2 mins. Return chix and leeks & shrooms to the skillet & simmer over low heat until warmed through, 1 min.

4. In small bowl, blend sour cream, mustard and stir into stew. Remove skillet from heat. Season stew w/ S&P, serve. Good w/ rice.


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