Thursday, April 18, 2013

Chicken & Spring Onion Stew

Several weeks ago, when we had spring Vidalia onions in the Crop Share, I found a recipe by Jamie Oliver on Food & Wine for a Chicken and Leek Stew.  So I figured, why not give it a try with the spring onions in place of the leeks?  This was one experiment that turned out fantastic, and it was even reminiscent of some of the flavors in my Mama's stroganoff.  We served ours over rice, but this would be perfect with noodles or even tossed with pasta.  This dish will be the perfect fit for the local spring onions coming your way this week!

Chicken & Spring Onion Stew

2 Tbsp extra virgin olive oil
1 bundle of spring onions, bulb and green parts thinly sliced
1/2 lb cremini mushrooms, thinly sliced
Salt & ground pepper
1 lb skinless, boneless chicken tenderloins
All-purpose flour for dusting (can substitute gluten-free flour)
1 1/2 cups low-sodium chicken broth
1 Tbsp chopped thyme
2 Tbsp sour cream (we used Tofutti Sour Supreme for dairy free)
2 tsp Dijon mustard

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