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Chicken and Leek Stew




Source of Recipe


WKRG
Chicken and Leek Stew

http://www2.wkrg.com/mgmedia/image/140/105/321935/chicken-and-leek-stew-18465/

serves: 4

4 tablespoons extra virgin olive oil

2 medium leeks, white and light green parts, thin sliced

½ pound mushrooms, thin sliced

salt and pepper

1 pound boneless-skinless chicken thighs, cut into 2 inch pieces

all purpose flour for dusting

1 ½ cups chicken broth, low sodium

1 tablespoon fresh chopped thyme

2 tablespoon sour cream

2 teaspoons dijon mustard

preperation:

1. over medium low heat in a pot, cover and cook leeks and mushrooms in 2 tablespoon olive oil until tender. about 5 minutes. stir ocasionally. remove the leeks and mushrooms to a separate plate.

2. salt and pepper the chicken, dust with flour, cook over medium high heat in same pan with the remaining olive oil. turn after 2 minutes. cook 2 more minutes.

3. add chicken broth and thyme. simmer until chicken is cooked through. about 2 minutes.

4. remove chicken with a slotted spoon to the vegetable dish. reduce stock by half over medium heat. about 2 or 3 minutes.

5. add vegetables and chicken back to stock pot. add sour cream and dijon mustard. stir until warmed. remove from heat. taste and season with salt and pepper if needed

6. serve over white rice.