Monday, February 21, 2011

Delish Chicken Stew recipe from Jamie Oliver

I'm crazy about this TV chef, thanks mostly to his ABC-TV series last summer where he took on transforming the eating habits of the "unhealthiest city in America" (Huntington WV). He has another TV series coming up this spring, I read, and I'll be sure to blog about that so all healthy foodies have a chance to catch it.
Meanwhile, he has an article with several recipes in the current issue of Food & Wine.
My favorite is this, which I plan to cook this week. I love the combo of chicken, leeks and mushrooms, and the addition of a mustard and sour cream sauce sounds marvelous.

Recipe: Chicken and Leek Stew Serves 4

  1. 2 tablespoons extra-virgin olive oil
  2. 2 medium leeks, white and tender green parts only, thinly sliced
  3. 1/2 pound cremini mushrooms, thinly sliced
  4. Salt and freshly ground pepper
  5. 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
  6. All-purpose flour, for dusting
  7. 1 1/2 cups chicken stock or low-sodium broth
  8. 1 tablespoon chopped thyme
  9. 2 tablespoons sour cream
  10. 2 teaspoons Dijon mustard
  1. In a skillet, heat 1 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.
  2. Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 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 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
  3. Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
  4. 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.

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