Chicken and Leek Stew

By khojnicki

Ingredients

• 2 tbsp EVOO
• 2 medium leeks, white and tender green parts only, thinly sliced
• 1/2 lb cremini mushrooms, thinly sliced
• Salt and freshly ground black pepper
• 1 lb skinless, boneless chicken breast halves cut into 2" pieces
• All purpose flour, for dusting
• 1 1/2 c chicken stock or low sodium broth
• 1 tbsp chopped thyme
• 2 tbsp sour cream
• 2 tsp Dijon mustard

Details

Servings 4
Cooking time 45mins

Preparation

Step 1

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

Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tbsp of the oil in the skillet. add the chicken and cook over moderate heat until golden brown, about 2 mins per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 min. 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 mins. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 min.

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