Chicken Stroganoff is one of our all time favorites…
You can’t BELIEVE how GOOOD this is!! And it warms up beautifully if you make it in advance!!
FIRST WASH THOSE LEEKS… INSIDE and OUT…
Cut the light parts into thin rounds… and keep the darker tops for stock…
But wash EVERYTHING NOW so you can just throw the leaves in the freezer ready for the pot…
This is how much silt came off my leeks 😱
Next prep… the Chicken Breasts…
I like to keep the raw chicken on the paper it came in… like this heavy duty brown paper from Fresh Market…
I trim off any fat or cartilage there might be… and slice them lengthwise…
The aim is to try as much as possible to cut ACROSS the grain… to make the Chicken more tender!!
Then I cut them into strips on the diagonal!!
When that’s done… get the ‘Shrooms clean and chopped into slices…
Now, put your heavy duty frying pan on moderate heat… and melt about a tablespoon of Butter with a couple of glugs of Olive Oil…
Toss in your Leeks…
Then pour in a bit more than a splash of Vermouth…
Followed by about the same amount of Water…
Give it all a good stir… and cover the pan loosely with tin foil…
Allow to simmer for 5 minutes or so…
Then remove foil… the lovely Leeks will be nice and soft…
Add finely chopped Parsley STALKS…
Add the Chicken and Mushrooms…
Also the Cream… about a cup and a half (more if that hasn’t nicely covered the mixture )!!
Season… and add the chopped Parsley LEAVES…
Let it bubble away on a simmer while you stir for 10 minutes… until the Chicken is cooked and tender…
Check Seasoning…
Use Sea Salt and Black Pepper
Serve…
We love it with wide Egg Noodles 😎
But traditionally, Beef Stroganoff is served over Rice!! Either works 👍
Go to the Chicken Stroganoff Recipe, then come back here and follow along…
Send me your photos and feedback!!!
