Chicken-Mushroom Ragout

This is a recipe I adapted from one I found on recipezaar.com....it is simple and delicious!

Chicken-Mushroom Ragout
SERVES 3-4
Ingredients
1 1/2 cups chicken broth
1 tablespoon Dijon mustard
1/4 teaspoon pepper
2 sprigs fresh thyme, crushed or 1/2 teaspoon dried thyme, crushed
4 boneless skinless chicken thigh, cut into bite-size pieces (12 ounces total)
8 ounces fresh mushrooms, halved
1 cup sliced carrots
1 cup chopped onion or leeks
1 cup water or chicken broth
2 tablespoons cornstarch

Directions

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 (use your judgment as to how much, depending on how much liquid is already in the pot.) Stir into chicken mixture.

Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.

Serve in bowls. Great with a crusty bread!