The weather has greatly improved and I am a happy camper! Lots of sunshine and warming temperatures make me happy. The daffodils are now in bloom and the garlic I planted last fall is popping up along the edge of the garden. The rhubarb and the horseradish (both perennial vegetables) are also growing. We slaved over planting and watering grass seed in 2 big areas of our yard last fall, and we are reaping the results with lush, green grass now. It is all very exciting to me since I love being outdoors and growing things.
When it is so great outside, like it is right now in Spring, I want to spend a whole lot less time inside and very little of that time in the kitchen. I am constantly on the lookout for quick, simple meals that taste great. This recipe fits my criteria for a Spring meal!
Chicken & Leek Stew (from Jamie Oliver via foodandwine.com)
Time: 45 minutes Serves: 4
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 medium leeks, white and tender green parts only, thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 pound skinless, boneless chicken breast halves
- 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 2 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.
The leeks need a bit more time to cook than the mushrooms.
Pound the chicken to 1/2 inch thickness. Season the chicken pieces with salt and pepper and lightly coat the chicken in flour, shaking off any excess.
Coating the chicken in flour helps it brown and thickens the mustard sauce.
Heat the remaining 2 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 3 minutes. Transfer the chicken to the plate with the vegetables.
You want a nice brown color on the chicken.
Simmer the stock over moderately high heat until it is reduced by half, about 5 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until it is warmed through, about 2 minutes. In a small bowl, blend the sour cream with the mustard and stir it into the stew.
Mix the mustard and the sour cream together before adding them to the stew.
Remove the skillet from the heat. Season the stew with salt and pepper to taste and serve it with steamed rice or couscous if desired.
Chicken with leeks & mushrooms! Mmmm!
Easy to make and great tasting makes this a new favorite of mine! ~Linda
Chicken-and-Leek Stew (from Jamie Oliver via foodandwine.com)
Time: 45 minutes Serves: 4
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 medium leeks, white and tender green parts only, thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 pound skinless, boneless chicken breast halves
- 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 2 tablespoons 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.
Pound the chicken to 1/2 inch thickness. Season the chicken pieces with salt and pepper and lightly coat the chicken in flour, shaking off any excess. Heat the remaining 2 tablespoons 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 it is reduced by half, about 5 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until it is warmed through, about 2 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 or couscous.