No, I don’t think there is anything wrong with this recipe’s title. Adapted from this Jamie Oliver recipe: “Chicken and Leek Stroganoff” just doesn’t hit the same mental flavor notes as my title does. So says I.
I love leeks but I feel like they turn a bit grey and truth be told, the end result of this dish isn’t the most beautiful. It’s white and grey and a little green and brown and a soupy-muddled mess. But it tastes. Divine. My husband told me well over ten times that he LOVED it and he “hates” mushrooms and leeks.
Ingredients:
2 leeks, washed and sliced
2-3 garlic cloves, minced
Some butter, oil, salt, and pepper
3/4 c Chicken Broth
1 cup of mushrooms, chunked
2 chicken breasts, chunked
1/2 heavy cream
1/2 lemon
Directions: Make sure to clean your leeks! It’s kind of tedious but I find it cathartic to seperate and wash each individual layer of leek. Once the leeks are cleaned and sliced, add to a pan with 1 tbs. butter, a swirl of olive oil, garlic, chicken broth, and salt&pepper. This is leeks in their prettiest state:
Let this cook for about 8-10 minutes on medium high heat. Now add chicken, mushrooms and cream. Bring to a boil and then simmer for 10-15 minutes (or when chicken is cooked through).
Lastly, squeeze the lemon half over the pan, give it a stir, and serve! We at ours over boil-a-bag rice because we’re classy like that.
