Chicken and Leek Stew

INGREDIENTS

3    tablespoons butter

2    medium leeks, cleaned and thinly sliced

½   pound crimini mushrooms, thinly sliced

2    tablespoons olive oil

1    pound chicken breast, skinless, boneless, cut to 1 inch pieces

      all-purpose flour for dusting

1 ½   cups chicken broth

½   tablespoon dried thyme

1    tablespoon dry Sherry or sweet Vermouth

2    tablespoons sour cream

2    teaspoons Dijon style mustard

METHOD

Heat the butter in a large skillet over medium-low heat and add the leeks. Cook the leeks, stirring occasionally, until tender, about 4 to 5 minutes. Add the mushrooms, cover and cook until the mushrooms are tender, about 3 to 4 minutes. Remove the leeks and mushrooms to a plate and set aside.

Add the olive loil to the skillet.  Lightly dust the chicken pieces with the flour , shaking to remove any excess, and add to the skillet. Cook the chicken until golden brown on all sides and add the broth,  thyme and sherry. Continue cooking the chicken until it is cooked through, about 3 to 4 minutes. Remove to the plate with the leeks and  mushrooms.

Simmer the broth until it is reduced by half. Whisk the sour cream and mustard together in a small bowl and whisk into the broth. Return the leeks, mushrooms and chicken to the skillet. Simmer over low heat to warm throughout. Remove from the heat and serve.

Adapted from a recipe in Food and Wine magazine