Sunday, March 21, 2010

Chicken and Leek Strogonoff because the weather is drab and I need comfort food

Chicken Strogonoff

This is a really tasty cross between a French fricassee and a Russian stroganoff. If you put some rice on to cook, you can quickly make the dish in another pan and by the time the rice is done everything will be ready. Will work well with beef and pork as well as any firm white fish.

Oil for cooking
2 large leeks quartered length way and then sliced into 1cm strips
250g portobello or oyster mushrooms
4 chicken breast skin and bone removed sliced into 1cm lengths
¼ cup butter
2cups dry white wine
1 cup water
2 cups fresh flat leaf parsley (include the stalks and reserve 2T for garnish)
500ml single cream
I lemon
Salt and pepper to taste

  1. Heat the oil and butter in a large frying pan. Add the leeks, white wine and water. Season with salt and pepper and allow to simmer for 5min with lid ¾ on.
  2. Add the chicken, parsley, cream and mushrooms. Stir in and bring back to the boil. Reduce the heat to a simmer and allow to cook for 10min covered.
  3. Take off the heat and squeeze the juice of 1 lemon and stir in well. Season to taste. Serve with rice.

TIP: to add colour add some chopped red peppers when the chicken goes in. beef would also work well replace the white wine for red.