CHICKEN AND LEEK STROGANOFF

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. I like to put my mushrooms in towards the end of making the sauce, so they're nutty and firm, but if you want to add them earlier with the leeks to soften them up that's fine.

Updated at: Mon, 23 Sep 2024 10:32:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories596 kcal (30%)

Total Fat31.4 g (45%)

Carbs26.7 g (10%)

Sugars16.4 g (18%)

Protein40.7 g (81%)

Sodium1084.3 mg (54%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

sea salt

freshly ground black pepper

2 Tbspbutter

1leek

large

300gchestnut mushrooms

or oyster

150mlwhite wine

300gchicken breast stir fry

preferably free-range or organic

fresh parsley

150mllight thickened cream

1lemon

Instructions

Step 1

Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little-finger-size pieces

Step 2

Put a large frying pan on a high heat and add a good lug of olive oil and a knob of butter. Add the leek and mushrooms the pan with the white wine, a small glass of water and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of foil.

Step 3

Meanwhile finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, and the cream. Stir, bring back to the boil, then turn the heat down to medium and simmer for 10 minutes. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste. Serve with rice.