Simplest Chicken and Leek Stew

I have a penchant for recipes that declare themselves to be easy but also feel just a tad bit fancy. I fell hard for this lovely looking dish from Jamie Oliver. It only spent a couple of days on my things that look yummy list -- I couldn't wait any longer! You will just love this one, I know it. 

Simplest Chicken and Leek Stew, adapted from Food and Wine

You will need: 

Olive oil

2 medium leeks, white and tender green parts only, thinly sliced

1/2 pound asparagus, cut into 1 inch pieces (original recipe calls for mushrooms!)

Salt and pepper

2 boneless, skinless chicken breasts, cut into 2 inch pieces

All purpose flour or cornmeal, for dusting

1/2 cups chick stock or broth

1 teaspoon rosemary or thyme

2 tablespoons ricotta or sour cream

2 teaspoons Dijon mustard

In a skillet, heat 1 tablespoon of oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the asparagus and season with salt and pepper. Cover and cook, stirring, until tender, about 4 minutes. Scrape the vegetables onto a plate.

Season the chicken with salt and pepper and lightly dust with flour or cornmeal, shaking off any excess. Heat 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 rosemary/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 asparagus to the skillet and simmer over low heat until warmed through, about 1 minute.

In a small bowl, blend the ricotta/sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper.

Serve over rice, polenta or noodles and with a chilled glass of Chardonnay (per the Naked Chef's recommendation). Absolute perfection!