Simplest Chicken-and-Leek Stew
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 45 min | Yield: 4 servings |
Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, it also thickens the tangy mustard sauce.
Ingredients
- 8 oz Chicken Thigh,raw
- 2 Leek
- 2 tbsp Sour Cream Fat Free
- 2 tsp Dijon Mustard
- 1 1/2 cups Organic Chicken Broth: Low Sodium
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Thyme, Fresh
- 0 cup Unbleached All-Purpose Flour
- 3 oz Baby Bella Mushrooms
- 1/2 tsp Kosher Salt
- 1 tbsp Pepper, Black
Directions
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 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. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
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.