I love to make recipes that I can portion, freeze, and take for lunch. This is one of those tasty recipes!
We returned from our Miami trip last week, and I noticed that the stock of lunch meals in the freezer was dwindling (we keep a dry-erase board with a list on the mini freezer). So, I did a quick inventory of the ingredients we had on-hand, and I realized that I had all of the ingredients to make this chicken & leek stew. All I needed to do was thaw a few things (the chicken & homemade chicken stock) and pull out the still-frozen chopped leeks & mushrooms, and everything would be good to go!
So, I made this over the weekend to re-stock out lunch supply, and I had it for lunch yesterday… Fantastic, as always! I’m always glad to have an easy meal on hand to grab for lunch!
Simplest Chicken and Leek Stew
Adapted from Food & Wine, March 2011
4 teaspoons extra-virgin olive oil, divided
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
2 Tbsp all-purpose flour, for dusting (you will only use about 1 Tbsp total)
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons fat free sour cream (I use Lilly brand)
2 teaspoons Dijon mustard
1. In a skillet, heat 2 teaspoons 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 2 teaspoons 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.
Serve with steamed brown rice (or with any grain of your choice).
Nutritional info (does not include rice or grain):
Total Fat: 6.1 g
Cholesterol: 64.5 mg
Sodium: 211.0 mg
Total Carbs: 11.7 g
Dietary Fiber: 1.8 g
Protein: 30.5 g