- 2 Tbsp olive oil
- 2 medium leeks, sliced
- 1/2 lb mushrooms, sliced
- Sea Salt
- Fresh ground pepper
- 1 lb chicken breast cut into 2-inch pieces
- 1/2 cup flour, for dusting
- 1 1/2 cups chicken broth
- 1 Tbsp fresh thyme
- 2 Tbsp yogurt
- 2 tsp Dijon mustard
Heat 1 Tbsp oil in a skillet. Add leeks and cook over medium heat until soft. Add mushrooms and season with salt and pepper. Cook until mushrooms are tender. Remove leeks and mushrooms and set aside.
Add salt & pepper to flour and lightly dust chicken pieces. Heat 1 Tbsp oil in skillet. Add chicken and cook over medium heat until golden brown. Add chicken stock and thyme. Simmer until the chicken is just cooked through. Transfer the chicken with slotted spoon to the plate of vegetables.
Continue to simmer stock over medium-high heat until reduced by half. Return chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through.
In a small bowl, blend yogurt with mustard and stir into the stew. Remove skillet from the heat. Season with salt and pepper and serve.