Chicken Stew with Leeks and Mushrooms

Main Dishes | Chinese cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken stew with leeks and mushrooms

Ingredients

Chicken fillet - 21.2 oz
Coarse Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 5 tablespoons
Leek - 1 piece
Celery stalk - 1 piece
Pickled Chanterelles - 10.6 oz
Wheat Flour - 3 tablespoons
Medium-dry sherry - 3 tablespoons
Milk - ¾ cup
Chicken Broth - 2¼ cups
Bay leaf - 1 piece
Sourdough Bread - 2.8 oz
Chopped Sage Leaves - 2 tablespoons
Grated Pecorino Pepato Cheese - 1.1 oz

Step by Step guide

Step 1

Preheat the oven to 356°F.

Step 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 sear for 3–4 minutes, then flip, reduce the heat, and cook for another 10 minutes until done. Transfer to a plate.

Step 3

Return the skillet 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 salting, until soft and golden, about 8–10 minutes. Then stir in the flour and cook, stirring, for another couple of minutes.

Step 4

Pour the sherry, broth, and milk into the skillet. Add the bay leaf and cook until thickened for 5 minutes. Season with salt and pepper. Remove the bay leaf.

Step 5

Layer the slices of bread at the bottom of a baking dish. Top with half of the vegetables. Then add the sliced chicken, drizzling with the juices from the chicken. Layer the remaining vegetables on top, pour the vegetable sauce over, sprinkle with parsley and Parmesan, and bake in the oven for 25–30 minutes. Let it rest for 15 minutes before serving.