My cousin made this Chicken and Leek Stroganoff when I was around for dinner years ago. I can’t even remember how old I was; I must have been pretty young. Regardless, it’s delicious, and it’s so quick and easy! So if you’re looking for a chicken dish that won’t dry out your chicken but that you also don’t have to cook for hours, this is for you!
Full-Bodied Chicken and Leek Stroganoff
- 1 ¼ cup rice
- 1 large leek
- 2 small mushrooms
- 2 medium chicken breast - minced
- 1 tablespoon olive oil
- 1 pat butter
- 1 cup white wine
- ⅔ cup water
- 1 pinch ground black pepper
- 1 bunch parsley
- 1 ¼ cups heavy cream (also called thickened cream)
- 1 medium lemon
- Cook the rice according to package directions.
- Cut both ends of the leek, cut in half lengthways, slice across thinly, and then wash underwater.
- Put a large frying pan on high heat and add a good tablespoon or 2 of oil and the butter. Add the leek to the pan with the white wine, water and a pinch of salt and pepper. Let it simmer for 5 minutes, covered loosely. If using fresh parsley, finely chop.
- Remove the cover and add the chicken, parsley, cream and mushrooms. Stir, bring back to the boil, then turn to medium and simmer for 10 minutes or until the chicken is cooked through.
- Drain your rice and serve! If you like lemon, serve with some lemon juice.