Jamie Oliver’s Chicken and Leek Stroganoff
Sea Salt and freshly ground black pepper
150g long-grain or Basmati Rice (we used long grain and wild)
1 Large Leek
Big handful of Chestnut or Oyster Mushrooms (ooops – forgot these…)
2 Chicken Breasts
a knob of butter
A glass of white wine (we used water)
A bunch of fresh parsley
285ml single cream (I used about half this – perhaps because there was less bulk due to the missing mushrooms)
Cook the rice according to the packet instructions in salted boiling water. Drain the rice.
Cut both ends off the leek, quarter lengthways and then slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into finger size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and the knob of butter. Add the leek to the pan with the white wine and a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes loosely covered with a piece of foil (I covered it with the lid half on). 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, and bring back to the boil then turn the heat down and simmer for 10 minutes.
Just before serving, cut the lemon in half and squeeze the juice of one half into the stroganoff. Season to taste. Spoon rice onto each plate, and top with the stroganoff. Scatter with the remainder of the chopped parsley.