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.
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!
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.
Chicken and Leek Stroganoff
Adapted from the Ministry of Food, Jamie Oliver
- 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
- Place a large pan on medium heat with a splash of olive oil and the butter
- Add the leeks, wine and thyme and cook until the leeks are soft
- Add the chicken, mushrooms, cream, mustard and half the parsley
- Cook on a low simmer until the chicken is cooked and the sauce has reduced a bit
- Season to taste and squeeze half the lemon juice over the top
- Serve with fluffy rice, a lemon wedge and the remaining parsley