Chicken-Mushroom Ragout - cooking recipe

Ingredients

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 tablespoon horseradish mustard
1/4 teaspoon pepper
2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed
4 boneless skinless chicken thighs, cut into bite-size pieces (12 ounces total)
8 ounces fresh mushrooms, halved (3 cups)
1 cup sliced carrot
1 cup sliced leek
1 cup water
2 tablespoons cornstarch

Preparation

In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
pepper. Stir in chicken, mushrooms, carrots, and leeks. Bring to boiling.
Reduce heat; cover and simmer 15 minutes. Remove thyme sprigs,
if using. Combine water and cornstarch. Stir in chicken mixture. Cook
and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve in bowls.