Chicken Leek and Mushroom Stew
As the snow begins to melt and the days stretch longer, it’s natural to seek out lighter fare that reflects the changing of the seasons. This is where a lemony chicken, leek, and mushroom stew comes into play. With a perfect balance of flavors and textures, it’s the perfect dish to transition from winter to spring.
The addition of lemon and tarragon makes for a refreshing twist on the traditional hearty stew. The lemon provides a tangy brightness, while the tarragon adds an earthy depth that complements the delicate flavors of the chicken, leeks, and mushrooms. The result is a lighter tasting stew that is perfect for the warmer days ahead.
This stew is versatile and can be served in a variety of ways. For a classic presentation, serve it with biscuits or dumplings, allowing the flavors to shine through. Alternatively, top it with a light and flaky crust to transform it into a pot pie, the ultimate comfort food.
So, as you bid farewell to winter and welcome the spring, consider adding this lemony chicken, leek, and mushroom stew to your culinary repertoire. It’s a delightful and satisfying meal that is sure to become a household favorite.
Ingredients
The Chicken
- 25 ml olive oil
- 25 ml lemon juice
- 750 grams boneless, skinless chicken breasts
- Salt and freshly ground pepper
The Filling
- 4 cloves garlic minced
- 2 leeks
- 100 grams button or cremini mushrooms sliced
- 50 ml butter
- 50 ml flour
- 500 ml chicken stock
- 15 ml chopped fresh tarragon or 5 ml dry
- 25 ml lemon juice
- 5 ml grated lemon rind
- 50 ml whipping cream
- Salt and freshly ground pepper
- 175 ml frozen peas
Instructions
- Preheat broiler or use grill pan.
- Combine 25 ml each of olive oil and lemon juice. Toss the chicken breasts in the mixture and season both sides with salt and pepper. Broil the chicken breasts for 5 minutes per side, they should be still slightly pink inside. Set aside to cool, then cut into 4-cm pieces.
- Cut dark green leaves from leeks and discard. Wash leeks well and slice into 1-cm sections. Clean and slice the mushrooms.
- Heat butter in skillet on medium heat. Add the leeks, sliced mushrooms and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in the chicken, chicken stock, tarragon, lemon juice and rind. Bring to boil. Add the cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper.
- Stir in the frozen peas and simmer for another 1-2 minutes, just until the peas are defrosted.
- Serve with biscuits or dumplings, or top it with a light and flaky crust to transform it into a pot pie.