This is a simple and elegant dish, as good for company as for after work.
Chicken and leek stew (from Food&Wine, with nondairy adaptation by me)
2 tablespoons extra-virgin olive oil
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″ pieces
1 1;2 cups chicken broth
1 tablespoon chopped thyme
2 tablespoons soy sour cream
2 teaspoons dijon mustard
In a skillet, heat 1 tablespoon 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.
Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 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 broth 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 a plate with the vegetables.
Simmer the broth 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 warmer through, about 1 minute.
In a small bowl, blend the soy 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. Makes 4 servings.