Chicken stew with leeks and mushrooms
4 servings
70 minutes
Chicken stew with leeks and mushrooms is a harmonious blend of tender chicken fillet, aromatic leeks, and juicy champignons in a rich creamy sauce. Rooted in Chinese culinary traditions, this dish offers a rich flavor profile with light herbal notes of celery and deep spiciness from sherry. During cooking, the ingredients reveal their potential, creating a layered taste. The stew is served on whole grain bread that absorbs the fragrant sauce, adding extra texture to the dish. Topped with grated Parmesan and fresh parsley, it gains an appetizing golden crust. This dish is perfect for a cozy family dinner or an elegant gathering, delighting with its rich flavors and warming texture.
1
Preheat the oven to 180 degrees.
2
Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over high heat, add the breasts and fry for 3-4 minutes, then flip, reduce the heat, and cook for another 10 minutes until done. Transfer to a plate.
- Chicken breast fillet: 600 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 5 tablespoon
3
Return the pan to medium heat. Add the remaining olive oil and sauté the finely chopped leek (only the white and light green parts), finely chopped celery, and halved mushrooms, lightly salted, until soft and golden for 8-10 minutes. Then stir in the flour and cook, stirring, for another couple of minutes.
- Extra virgin olive oil: 5 tablespoon
- Leek: 1 piece
- Celery stalk: 1 piece
- Button mushrooms: 300 g
- Coarse salt: to taste
- Wheat flour: 3 tablespoons
4
Pour sherry, broth, and milk into the pan. Add a bay leaf and cook until thickened for 5 minutes. Season with salt and pepper. Remove the bay leaf.
- Dry sherry (fino): 3 tablespoons
- Chicken broth: 2.3 glasss
- Milk: 0.8 glass
- Bay leaf: 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Place slices of bread at the bottom of the dish. Top with half of the vegetables. Then add the sliced chicken, drizzling with the chicken juices. Again layer the remaining vegetables, pour the vegetable sauce over, sprinkle with parsley and parmesan, and bake in the oven for 25-30 minutes. Let it sit for 15 minutes and serve.
- Wholegrain bread: 80 g
- Chopped parsley: 2 tablespoons
- Grated Parmesan cheese: 30 g
