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Chicken and Leek Stroganoff

Added by Newcook1 | Wed 28 Jan 2009 @ 12:03

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Ingredients
chicken breast

one fresh leek

white wine

basmati rice

a pot of cream/ water/ parsley

Method
prepare a pan of boiling water.
put in your rice.
Bring the rice to the boil and then turn down the heat.
Slice the leek then wash well.
Slice the chicken breast into little bite size pieces.
Prepare your frying pan on a high heat with a knob of butter.
Add your leek to the heated frying pan along with a small amount of white wine, a small glass of water and a pinch of salt and pepper. Let that bubble for five minutes. Next add your chopped parsley.
Take your chopped chicken breast and add that to the frying pan along with the cream. Give it all a good stir and pop the frying pan back on the heat to boil.
Turn down the heat then and simmer for ten minutes.
Drain your rice. Before serving your meal squeeze one half of a lemon to taste.:

tried this recipe or a similar one? share your tips...

1. by kerry on Thu 15 Sep 2011 @ 19:18

Hi<br /> I made this tonight but as Mark D points out the sauce was liquidy so a thickened it with a little plain flour and added a furhter knob of butter and more seasoning it was fantastic... I will try this recipe again but will add a little garlic to it... cant beat garlic...

2. by lucy turner on Sat 27 Aug 2011 @ 20:01

The recipie on the internet does not include the chestnut mushrooms as it does in the actual book.<br />

3. by Mark D on Sun 29 May 2011 @ 14:45

I am a fairly keen cook, and normally get on well with Jamie Oliver recipes, but this was a complete disaster. The leeks were undercooked (and bitty), despite the fact I boiled them for at least 5 minutes extra before adding the chicken etc. In an attempt to "rescue" the leeks, I ended up giving the mixture MUCH longer than recommended, but the leeks were still bitty and unpleasant, the chicken lost its succulence, and the sauce was much too liquidy. This was despite the fact I added less water than recommended and used double cream instead of single cream.

4. by Kinga on Thu 31 Mar 2011 @ 10:58

I think you forgot to list the handful of chestnut mushrooms... you should add this when you add the chicken and parsley. :)<br /> <br /> I also made this just 2 days ago, and loved it.

5. by tim on Fri 07 Jan 2011 @ 18:31

YUMMMMtastic, I burnt my ceiling but its just a case of not letting the frying pan catch on fire. I will remember next time

6. by Sharon on Mon 09 Aug 2010 @ 18:19

I added bacon to it! Awesome!

7. by Steve on Mon 14 Jun 2010 @ 15:06

Use Double cream instead of single cream it will not curdle then.

8. by Elizabeth @ Dapper Paper on Wed 07 Apr 2010 @ 21:46

I just made this last night! it was SOOOO cute.

Be careful with the cream. I did not remove the pan from the heat (the book didn't mention that) and I used half and half and a wee bit of milk and it curdled! I fixed it with some butter.

I know it's just because I tried to cut down on the fat!

But it was still AMAZING!

9. by Sheila on Mon 14 Sep 2009 @ 17:47

This is quick, easy to cook and very tasty. Perfect for using up the chicken left over from the Sunday roast.

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