Chicken and Leek Stroganoff
Chicken and Leek Stroganoff



  • 25g dried mushrooms
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 sliced leeks
  • 500g chicken breast fillets, cut into chunks
  • 125ml white wine
  • 150ml chicken stock
  • 150ml crème fraîche
  • Chopped parsley
  • Cooked rice, to serve
  • 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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