Chicken and Leek Stroganoff

Soak the mushrooms in boiling water for 10 mins. Meanwhile, fry the onion and leeks in the oil for 10 mins to soften, then add the chicken and cook for 5 mins to brown all over.
Pour in the wine and simmer for 5 mins to reduce by half. Add the stock and some seasoning, stir well and cook for 5 mins more. Drain and chop the mushrooms, add them to the pan and stir through the crème fraîche and half the parsley. Serve with more parsley scattered on top, and with a heap of rice on the side.

45 mins

4 serving

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