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 Debbie from Dining with Debbie for What's On the Menu Wednesday!

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