Saturday, August 27, 2011
While this is supposed to be a book with simple recipes, it's Jamie-style simple. He doesn't give exact measurements for items that don't need to be exact. Why stress over exact measurements of things like mushrooms when you can ask for a handful? Add more or less, depending on how much you like mushrooms - or how big your hands are.
If you stress about recipes that don't give exact measurements, you might not want this book. On the other hand, if you think it's fiddly to measure mushrooms by the cup or the ounce, you'll be really happy with this book.
When I made this, I made about twice as much rice - and it was a brown rice. And I used a lot more mushrooms. I got a ginormous bunch of parsley at the farmer's market and just used a little of it. That was enough. I could have used less. Or spinach would have been good, too.
When I was done, I didn't garnish with parsley. It probably would have been prettier for photos with a sprinkle of fresh parsley, but I skipped the garnish.
Overall it was a good dish. If I was going to make it again, I'd cook the leeks and mushrooms in the butter/oil mixture first, until the mushrooms were cooked a bit more. Then I'd add the wine and let it reduce. Then add add the chicken and cream. Maybe a bit less cream.
But considering this book is all about getting people into the kitchen and cooking dishes in an unintimidating way, I'm sure Jamie wouldn't care what sort of modifications anyone made.
Chicken and Leek Stroganoff
A hand full of crimini or oyster mushrooms
2 chicken breast fillets
A pat of butter
A glass of white wine
a bunch of fresh parsley
1 1/2 cups heavy cream
Freshly ground black pepper
3/4 cup long grain or basmati rice, cooked.
Cut both ends off the leek, quarter lengthwise, then slice thinly. Wash well under running water (use a colander or strainer with large holes).
Slice the mushrooms. Slice the chicken breasts into strips.
Put a frying pan on high heat and add a good glug of olive oil and a pat of butter. Add the leek, the white wine, and a small glass of water. Cook for 5 minutes, covered loosely.
While the leeks are cooking, chop the parsley.
Uncover the pan and add the chicken, mushrooms, parsley, and cream. Stir, bring to a boil and lower to a simmer. Cook for 10 minutes, then take it off the heat. Cut the lemon in half and squeeze half the lemon onto the mixture.
Serve over the rice. Garnish with extra parsley, if desired. Cut the other half of the lemon into wedges and serve with the stroganoff.