Simplest Chicken and Leek Stew
This recipe came in the March Food & Wine and was originally by Jamie Oliver.
I liked it because it seemed pretty simple and I also had leeks and mushrooms on hand and was looking for a recipe to use them. Loved all the flavors but have to be truthful mine tasted a little heavy on the dijon mustard because as I tipped the bottle to pour in freehand without measuring all the mustard juice blopped out first!! We still really like it -but perhaps should serve as a reminder to me to shake the bottle better first and perhaps measure not freehand pour and guess amount --those of you that know me --you know that will never happen. And yes that mess on the stove was me being careless adding the sour cream and mustard --Kevin cleaned it up altho he did notice and inquire when he was serving himslef--ha the price for him of a homecooked meal!!
2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard
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 (ha British term for transfer ) 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 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 the 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.
In a small bowl, blend the sour cream with the mustard and stir into the stew
Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
Remove the skillet from the heat. Season the stew with salt and pepper and serve.
I liked it because it seemed pretty simple and I also had leeks and mushrooms on hand and was looking for a recipe to use them. Loved all the flavors but have to be truthful mine tasted a little heavy on the dijon mustard because as I tipped the bottle to pour in freehand without measuring all the mustard juice blopped out first!! We still really like it -but perhaps should serve as a reminder to me to shake the bottle better first and perhaps measure not freehand pour and guess amount --those of you that know me --you know that will never happen. And yes that mess on the stove was me being careless adding the sour cream and mustard --Kevin cleaned it up altho he did notice and inquire when he was serving himslef--ha the price for him of a homecooked meal!!
2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard
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.
Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
Recipe suggested to serve with steamed rice
i'm so glad this is on the blog. comfort food meets light. this dish was delish!
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