Tuesday, March 22, 2011

Simplest Chicken and Leek Stew

Joining I Heart Cooking Clubs for a Jamie Oliver Potluck,  What's On the Menu with Debbie from Dining with Debbie and Suzy's Magazine Challenge for March! I found a couple recipes we've really enjoyed. This one from Food and Wine was so simple, and so easy and so good. And I still screwed up. Just a little. Who knew two TABLESPOONS instead of two TEASPOONS of Dijon could be so noticeable? The Griller thought so, and so did Miss Picky. I liked it a lot, and the big kid and his friends, home from Spring Break and so-so college food, liked it as well! But I would definitely cut back on the mustard next time for the sake of the other two with the sensitive palette! It did have a strong mustard taste. So much for paying attention. I could swear while I was rushing around the kitchen that it said tablespoons. Good thing I wasn't thinking cups! Anyway, I'd definitely make this again, it was easy, it was quick and it really was good. Don't listen to those two :)




Simplest Chicken and Leek Stew
Source: Food and Wine March 2011, recipe by Jamie Oliver
Adapted by There's Always Thyme to Cook
Printable Recipe

2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1 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
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. Remove 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. Stir in the mushroom and leek mixture. Add the chicken stock and thyme and simmer over moderate heat about a minute or two. Add the stock and simmer over medium-high heat until the stock is reduced a bit, for about 2 or 3 minutes.

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 with steamed rice.

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 Check out The Great Cooking Magazine Challenge at Suzy's Kitchen Bouquet, the March 2011 edition!







and joining in the Jamie Oliver Potluck party going on at I Heart Cooking Clubs. Stop by and join the fun!
IHCCJamieOliver

23 comments:

  1. Greetings, Ruler of Fowl:)

    Being a mustard fan, I would've been perfectly content with the mistake, and the recipe, in general.

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  2. I laughed when reading this, you and I are sisters in the art of reading the recipe! Dijon is a strong flavor, even a bit can be detected in a recipe. This looks like another winner! I need to remember to participate in the magazine cooking challenge, I have so many recipes from magazines on the try list.

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  3. Teaspoons..Tablespoons, no problem. Just don't mix up sugar and salt !!

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  4. I love the taste of mustard; but, my hubby? Not quite as much of a fan. It sounds delicious to me. :)

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  5. I have been cooking lots of leeks, but none of them looks as good as yours! Thanks!

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  6. We have chicken, we have leeks - how we have a new recipe!

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  7. This sounds really good! I still haven't made anything with leeks... gotta correct that soon:@)

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  8. Beautiful recipe. In the picture, do you have it served on risotto?

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  9. That is an easy recipe and looks very delicious. Cannot wait to try it.

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  10. Looks good! I don't know about that much powdered mustard though, pass the water! :)

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  11. Sailor, it's brown rice!

    Thanks for the comments :)

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  12. Sounds like a great little stew....and yummy! Thanks for sharing it with us.

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  13. This is a beautiful stew and combined with rice makes it perfect!

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  14. I have never cooked with leeks. I hear they are delcious. I should start after this nice recipe!

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  15. This recipe looks delicious. I love chicken and leeks together. And I've done things like the teaspoon /tablespoon mix up plenty of times! Thank you for linking up to Feed Me Tweet Me Follow Me Home. Hope to see you again on Friday!

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  16. Oh well. 2 Tablespoons. 2 teaspoons. So much for the "small" difference. I think I would be okay either way. Thanks for sharing your chicken and leeks...I think they must be delcisous.

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  17. That linky thing was supposed to notify me when I had a new "entrant" and it did the first day lol. I missed this and I'm sorry :-) I think it sound good. I used to not be a mustard fan but my aging taste buds like it! I always look at accidents as inventions lol Thanks for joining me! Twice!

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  18. Mustard is a pretty pungent flavor, so I can see how it'd be noticeable. Fortunately, I love me some mustard, so it sounds delicious!

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  19. Mustard is one of my favorite flavors so I would have no problem gobbling up your leftovers :) This looks fabulous!

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  20. Whoops! I am the worst at reading recipes. ;-) I love mustard so I think it still sounds fabulous.

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  21. I am a big fan of mustard too - I'd have loved it!

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  22. Yum, sounds absolutely delicious, and I think I could handle the extra mustard :-)

    Sue

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