Chicken & Leek Stroganoff

Way back in January I set myself a little Cookbook Challenge. The plan was to cook at least one new recipe from every cookbook I had on my shelf & listed them all. It went well for about two weeks then fell by the wayside quite spectacularly! So with only a couple of months left of 2011, I’ve started again with a recipe from Jamie Oliver’s Ministry of Food cookbook since it’s one of my favourite books on the shelf (or should that be shelves?!) Since January, I’ve added to the collection many, many times so I doubt very much that I’ll get around to all of them but I’ll give it a go…

A couple of weeks ago, I cooked this Chicken & Leek Stroganoff recipe on a Friday evening when we didn’t have a lot of time, but still wanted a home cooked meal and it was so quick to throw together. I added a couple of cloves of garlic into the mix, and used a little less cream than Jamie called for and the result was delicious. Definitely one to cook again.

Especially when it was cooked and on the plate in the space of time that it would take to order and collect a takeaway!

Chicken and Leek Stroganoff


150g long grain rice
1-2 leeks
2 garlic cloves (crushed)
250g mushrooms
2 chicken breasts
olive oil
knob of butter
bunch of fresh parsley
250ml fresh cream
1 lemon (optional)

Adapted from a recipe in Ministry of Food by Jamie Oliver


Pour boiling water from the kettle into a large saucepan, place on a high heat and add a pinch of salt.

Add the rice, bring back to the boil then turn the heat down slightly. Cook according to instructions on the rice packet.

Meanwhile, cut both ends off the leeks, quarter length ways, slice across thinly, then wash well under running water.

Slice the mushrooms then slice the chicken breasts into strips.

Put a large frying pan on a high heat and pour on some olive oil and a knob of butter.

Add the leeks to the pan with the garlic, white wine, a small glass of water and a good pinch of salt and pepper.

Let it cook for 5 minutes, covered loosely with a piece of foil.

Finely chop the parsley, remove the foil, and add the chicken strips, most of the parsley, the cream and mushrooms.

Stir, bring back to the boil, then turn the heat down to medium and simmer for 10 minutes.

Drain the rice.

Slice lemon in half and squeeze the juice of one half into the stroganoff and season to taste.

Spoon some rice onto each plate and top with the stroganoff.

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