For my birthday in January, my husband gave me a copy of Jamie Oliver’s new book Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. At the time, I didn’t realize that it was going to be part of a whole movement he is trying to ignite here in America. A few months ago, when I first looked at it, I thought, ‘These are easy recipes with real food you’d want to eat,” and I put it on the part of my kitchen counter reserved for cookbooks that I actually use. Now that I’ve seen the television show he has created, I’ve been inspired to use it even more. I’ll be blogging the results over the next couple of weeks.
You can pick up a copy of the book at Amazon, by clicking here:
Jamie Oliver hopes to change the way American children eat by helping school systems revamp their lunch programs and families revamp what’s for dinner. It’s a daunting task, but he’s been successful in his native Britain already. I was drawn to this chicken dish, because I love leek and mushroom cream sauces. I also happened to have all of the ingredients on hand. Jamie makes the process easy by keeping the recipe to one pan and the cooking time to about 20 minutes.
- sea salt
- ¼ cup long grain or basmati rice (I used brown basmati rice)
- 1 large leek
- a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)
- 2 chicken breasts (I used the equivalent amount of chicken tenders from the butcher)
- olive oil
- a pat of butter
- a glass of white wine
- freshly ground black pepper
- a bunch of fresh parsley
- 1¾ cups heavy cream
- 1 lemon
- Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea 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 al. 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.
If you haven’t seen the show yet, you MUST watch this preview. This 2 minute clip brings tears to my eyes every time I watch it.
17 replies on “Jamie Oliver’s Chicken and Leek Stroganoff”
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i’ve seen that book and been so interested in buying it. this dish looks real good. thanks for sharing. are there other recipes in the book you recommend?
Wow the photo looks really yum! Thanks for sharing this recipe.
Love this recipe!
oh, wow! this looks incredible! i must make this!
Fantastic Amy! Real food, that’s what it’s all about…
This was fantastic, thanks for sharing! Added microplaned lemon rind and all the juice to mine and it was great.
Great idea! I’ll do that next time too.
[…] For those that care, the recipe can be found here. […]
I am sure this tastes marvelous, but 1 3/4 cups of heavy cream? For two servings?
Kind of puts into question Mr. Oliver’s whole “make meals healthy” mantra…
I know! He really doesn’t skimp at all on the fat, which I think is a lost opportunity, but, if you can move people along the spectrum from frozen pizza to home-cooked meals like this with a salad, then at least it’s progress. I think. 🙂
[…] you like Jamie Oliver’s Chicken and Leek Stroganoff, you’ll love this dish too. Orange replaces lemon in this dish for the citrus burst that […]
This recipe was just amazing! I added zest of lemon to the chicken; used 2.5-3 cups of mushrooms; substituted one cup of lite sour cream for one cup of heavy cream; used chicken stock instead of the water….and it was delicious! The recipe yielded about 4 servings, not 2 (I also adjusted rice to reflect the larger yield). Yuuu-ummm! This will be a go-to recipe for us now!
[…] saw this recipe for Chicken and Leek Stroganoff and knew it was a must make… then I had an epiphany! Creamy-Dreamy-Garlicky Goodness + Chicken […]
Pretty good with ground turkey. I used 1/2 c. cream and 1/4 fat free half & half, along with lemon zest and 1/4 c. sour cream
[…] Recipe and Photo: Streaming Gourmet […]
I made this for my parents and sister…they loved it. Glad that this recipe involved leeks , they’re a personal favorite and definitely a step up from frozen pizza