Simplest Chicken and Leek Stew
Ingredient
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2 tablespoons extra-virgin olive oil, divided
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2 medium leeks, white and tender green parts only, thinly sliced
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1/2 pound cremini mushrooms, thinly sliced
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Kosher salt
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Freshly ground black pepper
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1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
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All-purpose flour, for dusting
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1 1/2 cups chicken stock or low-sodium broth
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1 tablespoon chopped thyme
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2 tablespoons sour cream
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2 teaspoons Dijon mustard
Direction
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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.
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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.
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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.
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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.
