4 hours ago
Tuesday, April 5, 2011
This is a lovely spring stew, featuring leeks and fresh spring peas for some color.
Very simple to make for a crowd or just a weeknight meal.
The recipe comes from Jamie Oliver and is featured in his healthy recipe collection.
I added the spring peas for color (I don't like beige food), and used less sour cream than the original recipe called for.
This was delicious served over buttered egg noodles, rice or on its own.
We really liked this a lot. It reminded us of chicken pot pie without the crust!
Simple Chicken & Leek Stew (adapted from Food & Wine):
1 lb. boneless chicken breasts, cut into 2" pieces
flour for dredging
salt & pepper
1 1/2 cups chicken stock
3 leeks, trimmed and cut into thin slices
1/2 lb. cremini mushrooms
1 tbsp chopped fresh thyme
handful of frozen peas
2 tbsp sour cream
2 tbsp Dijon mustard (I used grainy mustard and Dijon mixed)
In a heavy large skillet, cook the leeks and mushrooms a few minutes till done, and transfer to a bowl.
Coat the chicken pieces in flour w/ salt & pepper, shaking off the excess flour.
In the same skillet, add more olive oil and cook the chicken pieces about 3 minutes per side until done.
Add the chicken stock and bring to a simmer with the fresh thyme for about 5 minutes until chicken is cooked thru. Add the vegetables back into the pan and simmer another minute with the frozen peas.
In a small bowl, combine the sour cream and mustards together.
Stir the mustard cream mixture into the stew at the end, just before serving, and season with salt & pepper.