Chicken and Leek Stew

Ingredients:      
4 tbsp extra virgin olive oil
2 medium leeks, white and light green parts, thin sliced
(rinse and drain leeks with running water)
½ pound mushrooms, thin sliced
salt and fresh ground pepper
1 pound boneless-skinless chicken thighs cut into 2 inch pieces
(boneless-skinless chicken breasts may be used)
all purpose flour for dusting
1 ½ cups chicken broth, low sodium
1 tbsp fresh chopped thyme or 1 teaspoon dry leaf thyme
2 tbsp sour cream
2 tsp dijon mustard

Steps:
1. Over medium low heat in a pot, cook leeks and mushrooms in 2 tablespoons olive oil until tender. about 5 to 7 minutes. stir occasionally. Remove the leeks and mushrooms to a separate plate.
2. Salt and pepper the chicken pieces, dust with flour, cook over medium high heat in same pan with the remaining 2 tablespoons olive oil. Turn after 2 minutes. Cook 2 more minutes.
3. Add chicken broth and thyme. Simmer until chicken is cooked through. About 2 minutes.
4. Remove chicken with a slotted spoon to the vegetable dish. Reduce stock by half over medium heat. About 2 to 3 minutes.
5. Add vegetables and chicken back to stock pot. Blend the sour cream and dijon mustard in a small bowl and add to the stew. Stir until very warm. remove from heat. Taste and season with salt and pepper if needed.
6. Serve over cooked jasmine rice or plain long grain white rice and slices of soft mountain style bread for dipping.

Ruth's Chris Steak House
2058 Airport Blvd. Mobile, AL
5p.m.-10p.m.
www.ruthschris.com

About the Restaurant:
For the ultimate in dining experiences, exceptional service and sizzling taste. Our signature steaks are seared to perfection at 1800 degrees and topped with fresh butter so they sizzle all the way to your table. From market fresh seafood to take your pick of the freshest salads and sides to complement your meal, Ruth's Chris Steak is "The Choice" for a exceptional dining experience.

New Menu Items:
Ruth’s Chris Steak House has incorporated new fall features into its menu including Spicy Lobster- Lightly fried lobster tossed in a sriracha mayonnaise topped with green onions and served with a cucumber salad.
West Indies – Marinated Jumbo Lump Crab served over tomato and romaine lettuce
Harvest Salad- Mixed greens with roasted corn, dried cherries, crispy bacon and tomatoes in a white balsamic vinaigrette, topped with goat cheese and Cajun pecans.
6 oz. Filet  and Lobster Tail* – A tender 6 oz. filet is paired with a succulent 8 oz. Caribbean Lobster Tail.
Filet of Sea Bass- topped with a crispy garlic crust, finished with lemon butter and served over a blackened potato.
White Chocolate Bread Pudding - A white chocolate lovers dream, white chocolate chuck bread pudding is topped with a white chocolate ganache.

About the Guest:
George Panayiotou is the Director of Culinary Operations. Panayioutou has been in the restaurant business all his life.  His Father, Gus Constantine Panayioutou, was Mobile’s premier restaurateur for many years.  George followed in his footsteps owning and managing various restaurant operations in Mobile, including the Country Club of Mobile.