Name: Simplest Chicken and Leek Stew
Total time: 45 min
Ingredients: 2 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; black pepper; 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces; All-purpose flour, for dusting; 1 1/2 cups chicken stock or low-sodium broth; 1 tablespoon chopped thyme; 2 tablespoons sour cream; 2 teaspoons Dijon mustard

Total Time:

45 mins

Yield:

4 servings

Frequently asked questions

What is the best way to prepare leeks for cooking?

If you're not accustomed to cooking with leeks, you might be mystified by their scallions-on-steroids appearance. Not to worry! They do require a bit more TLC than scallions, but preparing them is not difficult. After you've given your leeks an initial rinse, trim off the bottom root end. Then, remove the tough, darker green portion of the leaves. What remains is what you'll use in the recipe. But before you continue cutting the leeks to size, you'll want to clean them — they're notorious for trapping dirt and sand between their layers. To do this, slice them down the middle vertically from top to bottom, then fan out the exposed sizes under running water to wash away any debris. The leeks are now ready to be thinly sliced.

What is the difference between stew and casserole?

They may resemble one another in the end, but the difference between stew and casserole lies within the cooking method. Stews are made on the stovetop, cooking and concentrating the flavors from underneath until the liquid thickens to a gravy-like consistency. The components of a casserole may also be cooked on the stovetop, but ultimately the assembled dish is finished by baking it in the oven, with heat penetrating it from all angles.

Note from the Food & Wine Test Kitchen

This stew recipe is greater than the sum of its parts, owing largely to the natural affinity between the chicken and leeks, fresh thyme, and Dijon mustard. Leeks are sweeter and more subdued than regular onions, adding a sophisticated depth to this cozy meal — don't be tempted to sub them out!

Suggested pairing

Match this chicken and leek recipe with a rich California Chardonnay.

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Kosher salt
Freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard

Directions

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.
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.
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.
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.