Chicken and Leek Stroganoff
I generally don’t tend to work my way through a cookbook, but it really feels like that’s what I’m doing with Jamie Oliver’s Food Revolution. I assure you, this is not intentional. It was not planned. But, I simply can’t put down this book.
This collection of recipes seems to be inspiring me to cook something different every. single. night. Despite having a stomach bug for the last 3 nights, I have been inspired to cook these dishes because frankly, they’re just so easy and quick!
The Chicken and Leek Stroganoff had my husband exhibiting some skepticism when I suggested it, but because it only took 19 minutes or there-abouts start to finish, I think he was sold because I didn’t spend all night in the kitchen. I liked this one!
- sea salt and freshly ground black pepper
- 1 cup long-grain or Basmatti Rice
- 1 large leek
- big handful of mushrooms (I used cremini)
- 2 chicken breasts
- olive oil
- a knob of butter
- a glass of good, tasty white wine
- a bunch of fresh parsley
- 1 1/2 cups heavy cream
- 1 lemon
Cook your rice according to the packet instructions in salted boiling water.
Cut both ends off the leek, quarter lengthways and then slice across thinly, then wash well under running water. Slice the mushrooms. Slice the Chicken Breasts into finger size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and the knob of butter.
Add the leek to the pan with the white wine and a small glass of water and a good pinch of salt and pepper. Let it bubble away for 5 minutes loosely covered with a piece of foil.
Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream and the mushrooms.
Stir, and bring back to a boil then turn the heat down and simmer for 10 minutes.
Just before serving, cut the lemon in half and squeeze the juice of one half into the stroganoff. Season to taste. Spoon rice onto each plate, and top with the stroganoff. Scatter with the remainder of the chopped parsley.