Chicken and Leek Stew



The original name of this recipe is Half-Hour Chicken and Leek Stew. I lopped off the beginning because it took a bit longer. But it was worth it.

Cutting the chicken into 1-inch pieces instead of 2-inch chunks would cut a few minutes off the cook time. But it’s really the preparation of the leeks, mushrooms and thyme that doesn’t seem to be included in the author’s timing.

I reduced the mustard a bit for my husband’s taste. I don’t get why he thinks Dijon is stronger than regular mustard; I find Dijon smoother. I also increased the broth to make it a tad soupier. My changes are incorporated below.

The recipe is from Mr. Sunday’s Saturday Night Chicken by Lorraine Wallace. The stew is nice with salad and a crusty bread.



Chicken and Leek Stew


2 lbs. boneless, skinless chicken breast

2 tbsp. butter

2 tbsp. olive oil

4 medium leeks, white and tender green parts only, well washed and thinly sliced

16 oz. cremini (or baby bella) mushrooms, thinly sliced

Salt and pepper

All-purpose flour, for dusting

4 cups chicken broth

2 tbsp. chopped fresh thyme

1/4 cup sour cream (light OK)

1 tbsp. Dijon mustard

1 tsp. fresh lemon zest

2 tbsp. chopped fresh flat-leaf parsley

Warm, crusty bread for serving


Rinse chicken with cold water and pat dry with paper towels. Cut into 1-inch pieces.

In a Dutch oven over medium-high heat, warm the butter. Add the leek and cook, stirring, until  softened, about 8 minutes. Add the mushrooms, season with salt and pepper, cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Transfer the vegetable mixture to a plate and set aside.

Season both sides of the chicken pieces with salt and pepper and coat lightly with the flour. Heat the oil in the Dutch oven, add the chicken and cook over medium-high heat until golden-brown, about 4 minutes side.  Add the broth and thyme and simmer just until the chicken is tender, a few minutes.

Using a slotted spoon, transfer the chicken to the plate with the vegetables. Simmer the broth over medium-high for 2 or 3 minutes. Return the chicken and vegetables to the pot and simmer over low heat until warmed through, about 2 minutes.

In a small bowl, blend the sour cream with the mustard and lemon zest and stir into the stew.  Remove the pot from the heat and stir in the parsley. Taste and adjust seasonings.

Serves four to six.

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