Jamie Oliver Chicken and Leek Stroganoff Rice

Jamie Oliver’s Chicken and Leek Stroganoff is a lighter, more everyday take on the classic, swapping beef for tender chicken and using leeks for a softer, sweeter depth of flavour. The sauce is creamy without being heavy, gently savoury, and perfectly balanced to coat the chicken without overwhelming it. It’s the kind of dish that feels comforting yet fresh, making it ideal for weeknight dinners.

This recipe serves 4 people and takes about 40–45 minutes from start to finish. Below is a detailed, step-by-step guide that focuses on technique, timing, and flavour balance so the sauce stays smooth and the chicken remains juicy.

What Makes This Recipe Worth Making

• Quick-cooking chicken – tender and reliable
• Leeks instead of onions – milder, sweeter flavour
• Creamy but balanced sauce – rich without feeling heavy
• One-pan cooking – practical and efficient
• Family-friendly comfort food – familiar yet refined

What Is Jamie Oliver Chicken and Leek Stroganoff?

Jamie Oliver’s Chicken and Leek Stroganoff is a creamy chicken dish where sliced chicken is gently cooked with leeks, mushrooms, stock, and a touch of cream or crème fraîche. The sauce is finished with gentle seasoning rather than strong spice, keeping it smooth and comforting.

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Jamie Oliver Chicken and Leek Stroganoff Ingredients List

• 600 g chicken breast or thigh fillets, sliced into strips
• 2 large leeks, trimmed, washed, and thinly sliced
• 200 g mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon plain flour
• 250 ml chicken stock
• 150 ml crème fraîche or double cream
• 1 teaspoon Dijon mustard
• Olive oil
• Salt and freshly ground black pepper
• Fresh parsley, chopped

How to Prepare Jamie Oliver Chicken and Leek Stroganoff – Simple Steps

Step 1: Prepare and brown the chicken

Heat a large frying pan over medium-high heat, drizzled with olive oil. Season the chicken lightly with salt and pepper, then add it to the hot pan. Cook for 4–5 minutes, turning occasionally, until lightly golden but not fully cooked through. Remove the chicken and set it aside.

Step 2: Soften the leeks

Lower the heat to medium and add a little more olive oil if needed. Add the sliced leeks to the same pan with a small pinch of salt. Cook gently for 6–8 minutes, stirring often, until soft and sweet but not browned.

Step 3: Add mushrooms and garlic

Add the mushrooms to the pan and cook for 3–4 minutes until they release their moisture and begin to soften. Stir in the garlic and cook for about 30 seconds until fragrant.

Step 4: Build the sauce base

Sprinkle the flour over the vegetables and stir well so everything is lightly coated. Cook for 1 minute to remove the raw flour taste.

Step 5: Add stock and simmer

Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it cook for 4–5 minutes until slightly thickened.

Step 6: Finish with cream and mustard

Lower the heat and stir in the crème fraîche (or cream) and Dijon mustard. Mix gently until the sauce is smooth and glossy.

Step 7: Return the chicken

Add the chicken back to the pan along with any resting juices. Simmer gently for 5–7 minutes, until the chicken is cooked through and the sauce coats everything evenly.

Step 8: Final seasoning and rest

Taste and adjust seasoning with salt and pepper. Remove from the heat and let the stroganoff rest for a few minutes before serving. Finish with chopped parsley.

Common Mistakes to Avoid When Making Jamie Oliver Chicken and Leek Stroganoff

• Cooking chicken too long at the start leads to dryness
• Boiling after adding cream – can split the sauce
• Under-seasoning the leeks – flattens flavour
• Skipping the flour step results in a thin sauce

What to Serve With Jamie Oliver Chicken and Leek Stroganoff

• Steamed rice – classic and absorbent
• Buttered pasta or tagliatelle – comforting pairing
• Mashed potatoes – rich and satisfying
• Green beans or peas – fresh contrast

Expert Tips to Get Jamie Oliver Chicken and Leek Stroganoff Right

• Use thigh meat for extra juiciness – more forgiving
• Keep the heat gentle after cream – protects the texture
• Slice leeks evenly – ensures even cooking
• Rest before serving – improves sauce consistency

How to Add More Flavour to Chicken Stroganoff

• Extra mustard – sharper edge
• Fresh thyme – subtle warmth
• Cracked black pepper at the end – lifts the sauce

Best Way to Store Chicken and Leek Stroganoff

• Cool completely before storing – prevents separation
• Airtight container – keeps fresh up to 2 days
• Refrigerate promptly – maintains quality

Best Ways to Reheat Chicken and Leek Stroganoff

• Stovetop reheating – low heat, stir gently
• Add a splash of stock or cream – restores the sauce
• Avoid high microwave heat – it can toughen chicken

Nutritional Value (Per Serving)

• Calories: ~480 kcal
• Carbohydrates: ~18 g
• Protein: ~36 g
• Fat: ~28 g

FAQs

Why Did My Chicken Stroganoff Sauce Turn Grainy or Split?

This usually happens when the sauce is boiled after adding cream or crème fraîche. Keeping the heat low and stirring gently allows the sauce to stay smooth and silky.

Can I Use Chicken Thighs Instead of Chicken Breast for Stroganoff?

Yes, chicken thighs work very well and often stay juicier than breast meat. They are more forgiving and add a slightly richer flavour to the dish.

Why Are My Leeks Still Crunchy in Stroganoff?

Leeks need to be cooked gently and slowly to soften properly. Cooking them over medium heat with a pinch of salt helps draw out moisture and natural sweetness.

Can I Make Chicken and Leek Stroganoff Ahead of Time?

Yes, stroganoff can be prepared earlier in the day and reheated gently. Adding a small splash of stock or cream while reheating helps restore the sauce’s texture.

Final Words

Jamie Oliver’s Chicken and Leek Stroganoff is a dependable, comforting dish that balances creaminess with freshness. With tender chicken, softly cooked leeks, and a smooth sauce, it’s a recipe that feels generous without being heavy—perfect for relaxed dinners you’ll want to repeat.

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