Chicken with Creamy Tomatoes, Leeks and Dill
This is a quick, rustic chicken dish that is perfect for serving on a cool fall evening. Sour cream and dill are natural flavor partners and when combined with the tomatoes and leeks, make for a soul-satisfying meal.
- 6 ounces wide egg noodles
- 1 tablespoon butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 lb boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1/4 cup white wine or chicken broth
- 1 large leek, sliced
- 1 can (15-ounce) diced tomatoes
- 1/4 cup sour cream
- 1-1/2 tablespoons fresh dill, chopped (see recipe notes)
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Drain and toss with the butter. Set aside and cover to keep warm.
While the noodles cook, combine the flour, salt and freshly ground black pepper in a shallow dish. Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Lightly dredge them in the flour mixture.
Heat the olive oil in a large pan over medium heat. Add the shallots and cook for about 1 minute, until softened. Add the chicken pieces, combine with the shallots and cook, stirring occasionally, for about 5 minutes, or until the chicken is lightly browned and no longer pink in the middle.
Deglaze with the wine or broth, scraping up any browned bits from the bottom of the pan. Add the leeks and cook for about a minute, then add the tomatoes and stir to combine. Cook for 2 to 3 minutes, until the mixture is bubbly and beginning to thicken. Stir in the sour cream until smooth and heated through. Add the fresh dill, taste and adjust the salt if necessary and add a bit more black pepper if desired.
Transfer the noodles to a serving platter, top with the chicken and garnish with fresh dill. Serve immediately.
Makes 3 to 4 servings
If you want to use dried dill in place of fresh, cut back to about 2 teaspoons.