Chicken Leek Stew

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

Chicken Leek Stew
Chicken Leek Stew

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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