Time to share another of my favourite Ministry of Food recipes. Jamie Oliver’s Chicken and Leek Stroganoff. I’ve made this more times than I can count. It’s in the 20 minute meals section of the book and it really is quick, easy and incredibly good.

Chicken and Leek Stroganoff

You will need:

150g long-grain/basmati rice
1 Large Leek quartered lengthways & diced finely (washed well)
Large handful of chestnut or oyster mushrooms diced
2 Chicken Breasts diced
A glass of white wine
A small glass of water
A bunch of fresh parsley – finely chopped
285ml single cream
1 Lemon
Olive Oil
Sea Salt and freshly ground black pepper
a knob of butter

Start to cook your rice according to packet instructions.
Put a large frying pan/cazuela on a high heat and add a lug of olive oil and a knob of butter. Add your leek, wine and water and your salt/pepper. Cover with foil and bubble away for 5 minutes.
Remove your foil, add chicken, parsley, mushrooms and cream. Stir thoroughly and bring to the boil then immediately reduce heat and simmer for 10 minutes. Drain your rice and dish out. Squeeze half a lemon into your stroganoff and season to taste. Serve atop your rice with a 1/4 of lemon and some parsley as a garnish.