chicken and leek stew

This only takes about 30 minutes and is a delightful reminder of some pub food we enjoyed outside London. To serve 4: heat 1 Tbs. olive oil in a large skillet. Add 2 thinly sliced leeks and cook over moderate heat, stirring, until softened (about 7 minutes). Season with salt and pepper. Cover and cook, stirring occasionally, until the leeks are tender (about 4 minutes). Scrape the leeks onto a plate. Cut a pound of skinless, boneless chicken breast into 2-inch pieces. Season chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat another Tbs. of olive oil in the same skillet, add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add 1-1/2 c. chicken broth and 1 Tbs. chopped fresh thyme and simmer over moderate heat until the chicken is just cooked through, about another minute. Using a slotted spoon, transfer the chicken to the plate with the leeks. Simmer the broth remaining in the skillet over moderately high heat until reduced by half, about 2 minutes. Return the chicken and leeks to the skillet and simmer over low heat until warmed through, about a minute. In a small bowl blend 2 Tbs. sour cream with 2 tsp. Dijon-style mustard and stir into the stew. Remove skillet from the heat; season with salt and pepper and serve.