Chicken and Leek Stroganoff

Before I went off to university when I was 18 my parents gave me Jamie Oliver’s Ministry of Food cook book.  The intent was for me to practice a few dishes from before I started my first year.  In the end I only made one dish: Chicken and Leek Stroganoff.

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It was a good choice, because I have made a many times in the years since.  In true Jamie fashion it is a quick, easy and tasty meal and doesn’t require any fancy skills or tools.  It is the perfect weekday meal that can be whipped up in no time.  Doug and I are also obsessed with leeks at the moment, so I added extra leeks to this recipe.  There is something about leeks, especially when the are soft and have absorbed the flavour of some herbs, butter and white wine. Delicious!

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I also decided to add some thyme and mustard to the dish.  Thyme goes fantastically well with chicken and mushrooms and the mustard gives it a tang.  Served over some fluffy rice, this meal couldn’t be any better.

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Chicken and Leek Stroganoff

Adapted from the Ministry of Food, Jamie Oliver

Serve 2

  • 2 chicken fillets, cut into strips
  • 2 large leeks, quarter and chopped
  • 100g button mushrooms, thinly sliced
  • 1 glass white wine
  • bunch of fresh parsley, finely chopped
  • 3 springs of thyme, leaves removed
  • 2 Tsp grainy mustard (I use Cape Country Mustard)
  • 125 ml cream
  • 1 lemon
  • Salt and pepper to season
  • Olive oil
  • 1 Tbsp butter
  1. Place a large pan on medium heat with a splash of olive oil and the butter
  2. Add the leeks, wine and thyme and cook until the leeks are soft
  3. Add the chicken, mushrooms, cream, mustard and half the parsley
  4. Cook on a low simmer until the chicken is cooked and the sauce has reduced a bit
  5. Season to taste and squeeze half the lemon juice over the top
  6. Serve with fluffy rice, a lemon wedge and the remaining parsley

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4 thoughts on “Chicken and Leek Stroganoff

  1. Totally just made this recipe (Jamie’s, without your adaptations) and then stumbled upon your blog, and now I’m thinking, “Man, I really should have added some thyme”. Such a smart addition.

      1. …and with white wine and cream. I’ve made a pork tenderloin recipe with that combo, and the thyme really helped make the dish

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