Chicken-Mushroom Ragout

• 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

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

chicken broth, horseradish mustard, pepper, thyme, chicken thighs, fresh mushrooms, carrot, leek, water, cornstarch

Taken from www.food.com/recipe/chicken-mushroom-ragout-165057 (may not work)