Chicken and Leek Stroganoff

In the last few months I’ve been on cookbook buying overload, so I have a huge list of new recipes to try (not to mention the tasty recipes from my fellow food bloggers out there). While putting together our menu over the weekend, this recipe from Jamie Oliver’s latest book really caught my eye. It sounded delicious to us and it was something quick and easy we could throw together on a weeknight. So, we added it on the menu and we were set.

We never used to use leeks much, but in the last six months or so we’ve started using them a lot more often and I’ve totally fallen in love with them. They were a perfect addition to this recipe and really paired well with the creamy sauce. This was also my first time making a recipe and not leaving out the mushrooms (I hate mushrooms). Not only did I eat a few of them, but I didn’t feel like the whole dish tasted like the damn things! Jamie really is a miracle maker!

Chicken and Leek Stroganoff

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Here’s what you’ll need:
Serves: 4
- egg noodles
- about 2 tbsp olive oil
- about 2 tbsp butter
- 1 large leek, chopped into half-moon strips
- salt and pepper
- about 1 cup white wine
- 2 chicken breasts, cut into bite-size pieces
- 1 bunch of fresh parsley, finely chopped (including the stalks, if desired)
- 1 3/4 cups heavy cream
- a big handful of crimini or oyster mushrooms, sliced
- juice of 1/2 of a lemon

Instructions:
Bring a large pot of water to a boil and cook the egg noodles according to the package directions (they usually take ten minutes or less). By the time the noodles have cooked through, the stroganoff should be ready.

In a high-sided pan, heat the olive oil and butter over high heat. When the butter begins to bubble, add the leek to the pan and shake to coat with the olive oil and butter. Pour in the white wine and a small glass of water and season with salt and pepper. Cover the pan loosely with some aluminum foil and let it “bubble away” for five minutes.

Remove the foil from the pan and add the chicken, most of the parsley, the cream and the mushrooms. Stir to combine and bring back to a boil. Turn the heat down to medium and simmer for 10 minutes, or until the chicken is completley cooked through. Just before serving, squeeze the juice of the lemon into the stroganoff. Serve the stroganoff (and plenty of the delicious sauce) on top of a bed of the egg noodles and garnish with the remaining parsley.

Chicken and Leek Stroganoff with Mushrooms in a Lemon Cream Sauce

This was probably one of my favorite dinners in a long time. It was quick, easy and soooflavorful. The leeks were nice and crisp, which added a great textural change to the egg noodles, and the chicken was insanely moist. The sauce was creamy and lemony with a hint of flavor from the wine. And the mushrooms. Well, what can you say about mushrooms, really? They were…mushroomy? They weren’t horrible, but they definitely didn’t add anything great to the dish. I’d be okay with leaving them out next time around. On the other hand, the egg noodles were a perfect vehicle for the sauce, they really soaked up a lot of flavor and helped hold everything together nicely.

All in all, this was an amazing dinner. It’s definitely making it on our regular rotation. Thanks again, Jamie! I wasn’t able to find the exact recipe as it is in the Food Revolution Cookbook online, but here’s a simplified version from the community section on Jamie’s website.