May Potluck

Week 8 (I think) of cooking with Jamie Oliver at I Heart Cooking Clubs.  This week is potluck week, which means anything goes.  Check it out...

So I don't know about other IHCCers, but when it comes to potluck week...well, how do I say this?  It's sometimes a throw-away week for me.  I guess I'm one of those people who need direction.  Guidelines to follow.  Because I do fine and dandy with themes.  But set me loose with a stack of recipes and tell me the sky's the limit--I'm picking the nearest cop out, baby.  Screw extravagant.  Fancy.  Sexy.  I'm down with the easiest.  The quickest.  The least expensive I can find.

Not painting a good picture of myself here.  So let me fix that right quick.  This week I have easy.  But also fancy.  I have quick(ish).  But also sexy.  I have inexpensive.  But also extravagant.

It's a mess of contradictions.  But a good mess.  A tasty mess.  My favorite Jamie Oliver recipe so far kinda mess.

Chicken & Leek Stroganoff

A few weeks ago, someone from my recipe swap group gave this high praise.  My antennae tingled.  Then Heather at girlichef made it.  And offered pictures.  My little feelers stood at attention.

This is good.  Really good.  Rich and velvety and full of flavor.  The lemon and fresh parsley balance all that nicely.  This is something you'd find in a restaurant, but can easily make at home.  I almost served this over pasta.  Came this close.  But I'm glad I stuck with the rice. 

I liked it so much, I hogged the leftovers.  It was perfect.

Well, almost.  It turns out that The Boy didn't care for it.  Although I had to pry that bit out of him.  Hates to say he doesn't like something for fear of hurting someone's feelings.  Cher heart! He's so sweet.

Linking with Food On Friday @ Carole's Chatter

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Chicken & Leek Stroganoff

from Jamie Oliver (more or less)

Olive oil

Pat of butter

2 leeks, cut in half lengthwise, washed, and sliced into half moons
Salt & pepper
1 glass white wine
2 chicken breasts, cut in fajita style strips
1 pkg. baby portobello mushrooms, sliced
~1.5c heavy cream
large handful of chopped fresh parsley
1 lemon
Long grain white or Arborio rice, cooked according to package

Heat skillet with a glug of olive oil and a pat of butter.  Add the leeks, salt and pepper, and a glass of white wine.  Simmer about 5 minutes, covered.  Season chicken strips with salt & pepper and add to skillet along with the mushrooms.  Saute 5-7 minutes.  Add the heavy cream and most of the parsley.  Simmer about 10 minutes, or until chicken is cooked and sauce has thickened. Squeeze in the juice of half a lemon.  Serve over rice.  Sprinkle with remaining parsley and serve with remaining lemon.