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Jamie Oliver chicken and leek stroganoff

Jamie Oliver Chicken and Leek Stroganoff
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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.

Ingredients

Scale

    • 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

Instructions

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.

Find it online: https://jamieolivereats.uk/chicken-and-leek-stroganoff/