For a cool and/or rainy day this is a fantastic stew which manages to be thick and creamy, but not heavy. The sour cream and Greek yogurt give this dish a delightful tang that keeps your mouth coming back for more. The stew comes together easily, and does not take a ton of time for cooking. If you have a food processor on hand, you can cut down on prep time too.

I opted to serve the stew over some brown rice that I’d done in a rice cooker with chicken broth, but it would also do well over egg noodles or quinoa.


  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and tender green parts only, thinly sliced
  • 1 carrot, thinly sliced
  • 1/2 pound baby bella mushrooms, sliced
  • Salt and pepper
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • All-purpose flour, for dusting
  • Poultry seasoning
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh thyme
  • 1/2 cup non-fat sour cream
  • 1/2 cup non-fat Greek yogurt


  1. In a Dutch oven, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened
  2. Add the mushrooms & carrots and season with salt and pepper. Cook, stirring, until the mushrooms are tender. Scrape the leeks and mushrooms onto a plate
  3. Season the chicken with salt and pepper and lightly dust with flour mixed with poultry seasoning.
  4. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, but not necessarily cooked through
  5. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Transfer the chicken to the plate with the vegetables.
  6. Simmer the stock over a 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 warmed through, about 1 minute.
  7. In a small bowl, blend the sour cream with the yogurt and stir into the stew. Remove the pan from the heat. Season the stew with salt and pepper and serve (over some cooked rice or cauliflower rice).

Recipe adapted from an article in Food and Wine, recipe by Jamie Oliver.