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Chicken and Leek Stroganoff


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  • Description
  • Recipe
  • About
  • Yields: 2 servings
  • sea salt
  • 3/4 cup long-grain or basmati rice (or you can use noodles)
  • 1 large leek
  • a big handful of crimini or oyster mushrooms
  • 2 chicken breast fillets, preferably free-range or organic
  • a pat of butter
  • a glass of white wine
  • freshly ground black pepper a bunch of fresh parsley 1-1/4 cups heavy cream
  • 1 lemon


Adapted from


Step 1

Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt • Add your rice, bring back to a boil, then turn the heat down slightly • Cook for the length of time given in the instructions on the package • 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
Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter • Add the leek to 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 aluminum foil • Meanwhile, finely chop the parsley, stalks and all • Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms • Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes • Drain your rice • Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff • Season to taste
Spoon some rice onto each plate and top with the stroganoff • Scatter with the rest of the chopped parsley • Serve with the other lemon half, cut into wedges

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