Simplest Chicken and Leek Stew

Source: Food and Wine March 2011, recipe by Jamie Oliver
adapted by

2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
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 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. Remove the leeks and mushrooms onto a plate.

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. Stir in the mushroom and leek mixture. Add the chicken stock and thyme and simmer over moderate heat about a minute or two. Add the stock and simmer over medium-high heat until the stock is reduced a bit, for about 2 or 3 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.