Simple Chicken & Leek Stew

1. 1

   In a heavy large skillet, cook the leeks and mushrooms a few minutes till done, and transfer to a bowl.

2. 2

   Coat the chicken pieces in flour w/ salt & pepper, shaking off the excess flour.

3. 3

   In the same skillet, add more olive oil and cook the chicken pieces about 3 minutes per side until done.

4. 4

   Add the chicken stock and bring to a simmer with the fresh thyme for about 5 minutes until chicken is cooked thru. Add the vegetables back into the pan and simmer another minute with the frozen peas.

5. 5

   In a small bowl, combine the sour cream and mustards together.

6. 6

   Stir the mustard cream mixture into the stew at the end, just before serving, and season with salt & pepper.

No additional tips available.