Chicken and Leek Stroganoff

Cooking food from scratch — that's what I like to do. Although I haven't been good at keeping things fresh lately...but small steps will help me get back into my cooking groove.

I recently found my groove when I picked up this cookbook. After flipping through it I immediately felt inspired and ready to get back into the game. Jamie Oliver is our real-life Ratatouille's Gusteau "Anyone can cook!" His recipes are easy and fresh = healthy. I don't think I'll be rifling through cookbooks for awhile dreaming of the perfect dinner...this cookbook will do.

My first recipe was for Chicken and Leek Stroganoff and we loved it...I've made it twice actually (it's so easy to prepare).

 

What You'll Need

sea salt

1/4 cup long grain or basmati rice (I used basmati)
1 large leek

a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)

2 chicken breasts
olive oil

a pat of butter

a glass of white wine

freshly ground black pepper

a bunch of fresh parsley

1 3/4 cups heavy cream

1 lemon (I tried both lime and lemon and found that lime added a better flavor)


What To Do

1. Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
2. Cut both ends off the leek, quarter lengthwise, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little finger-size pieces.
3. Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum 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, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. 
4. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
5. Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.