In the Kitchen with Jamie Oliver’s Chicken and Leek Stroganoff

I tried this recipe because it looked easy to make. I like chicken and I like leeks, so I went for it. It’s very simple home/comfort food. No frills. It’s a dish I would make after work. Easy pease.

The stroganoff is served over white rice. I may not have said this before, but if I didn’t have rice in my diet, I would shrivel up to a little pea. I can’t live without my rice or noodles. Hence my quest in finding a delicious Chinese restaurant.

Jamie Oliver’s Chicken and Leek Stroganoff

2-4 servings

Ingredients

1 cup long-grain or Basmatti Rice
1 large leek
a bunch of fresh parsley
handful of mushrooms
2 chicken breasts
olive oil
a knob of butter
a glass of good, tasty white wine
1 ½ cups heavy cream
sea salt and freshly ground black pepper

Preparation

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.

Review

I added 6 strips of bacon to this dish, cut into thin pieces. I’ve made it before and though its tasty I felt like I could have taken it up a notch. I cooked the bacon first, set it aside and then added it in just before serving.

I used sake cooking wine instead of white wine. I usually use sake and it gives it a good flavour.

I didn’t use a piece of foil to cover while simmering. I used the pot cover and sat it angled on the pot to let out steam.

I didn’t save any parsley. I just went for it and dumped it all in the pan.

In the Kitchen with Jamie Oliver’s Delicious Chicken Pot Pie

I’ve always wanted to make a chicken pot pie. I found a delicious recipe on a bunch of blogs but couldn’t find it anywhere on JamieOliver.com. So I’m hoping it’s actually a Jamie Oliver recipe. I also found two other recipes from Nigella (which you know will be tasty) and the another from Barefoot Contessa, which I wasn’t too sure about. But for rustic British grub, Jamie Oliver is always someone I can count on. His food is so homely and delicious – it was exactly what I was looking for. This recipe has a twist, it also includes sausages! You don’t have to add it but it’s oh so good! I’ve also made adjustments to the recipe, not a lot, but a tiny bit. Sorry for the lack of pics on this one! I was a bit preoccupied 😉