Wha..?? What??! Is the Phatman going crazy and writing the same article back to back? No, no Phatsos. No need to worry about my mental health. Well, no more than usual at least. Readers seemed to like the last article about cooking on a budget and a few have asked for the recipe of the dish featured in it. So forgive me please if I use the same images but I mean, I did JUST cook it the other day so no need to cry fowl. Alright, here we go!
2 Chicken breasts
1 Large leek
1 Pack of mini portobello mushrooms
1 Large handful of fresh parsley
1 & 1/4 cup of cooking cream
3 Glasses of white wine
1/2 Cup of water
1 Pack of dried pasta(I like bowties for this. They are so pretty)**You can also use rice
1 Tbsp of Olive oil
1 Blob of butter
Salt and Pepper
Before I get started on the instructions, yes this is another recipe from Jamie Oliver’s book I recently reviewed. Seriously, why the hell haven’t you bought this book yet? Ok, first thing to do is to take one of the glasses of wine and chug it. That’s right slam that baby back. BAM! Oh ya, feeling warm and fuzzy already!
Next take a large leek…get it? Take a leek? Like right after I say to chug a glass of wine? Oh never mind. Anyway, take most of the green top off the leek and that weird, hairy, extra-terrestrial thing off the bottom of it. then slice it in half lengthwise. You know, like dissecting it. Then quarter it lengthwise and chop it all up like a diced onion. This next step is important; when leek grows there is often earth that accumulates within the layers so you need to put it in a strainer after it’s been chopped and rinse it thoroughly under cold water.
Now finish the rest of your prep work. It’s always best to get this done before you start cooking anything. It keeps you way more organized and makes a meal way tougher to mess up. First let’s set a pot of salted water to boil for our pasta. Now slice your mushrooms, finely chop your parsley, and slice your chicken into finger width strips. I also like to have any liquid ingredients measured out beforehand too. It’s really tough to buy only half a lemon at the grocery store, I know, I’ve tried. So if you don’t want the lady at the cash telling you that “You have problems” just buy a whole one, slice it in half and keep the other half for use another day.
Ok, now we’re all set to start cooking! Preheat a non-stick pan to a medium high heat. Add the blob of butter and the olive oil. When the butter has melted but not gone brown yet add the leek, a glass of wine and the 1/2 cup of water. Cover loosely with some aluminum foil or a lid and let cook for 5 minutes.
Next step is simple. Slam back that last glass of wine. WHAMO! Oh ya. Are the kids being bad now? Are the kids even around now? Who cares? I am relaxed and feeling some love! At least I hope that’s love. Ok, maybe now take a large leak.
Alright, the 5 minutes are up so remove the foil and add the chicken, mushrooms, parsley, and cooking cream and season with salt and pepper. You want to time this so everything is ready around the same time as the pasta so make sure your pasta is in the water at the same time you add the chicken and all the other stuff to the leeks. This should all be ready within 9 to 10 minutes. Feel free to bust open a piece of chicken to make sure it is cooked through.
Last step is really simple. Once everything is just about ready squeeze the half lemon onto the chicken, through a strainer of course because we all know how nasty it is to bite into a lemon seed right? Give it a quick stir and voila you got some mean stroganoff ready to eat!
Feel free to have more wine now here if you like but seriously, there are kids around. Try to control yourself.
- Can a Sexy Meal be Made for less than 22$? (phatmanpheasts.com)