This sauce is just full of flavour, that chicken, cream, leek, paprika and white wine combination is just heaven. I have altered Jan’s the recipe slightly but it’s pretty close. You can serve with rice, you can serve with baked potatoes, mash potatoes, greens or if you are a pasta lovin’ family, then you can serve with your favourite pasta. It also helps stretch the dish a little further if you have a few extras over for dinner.
If you make this to freeze, don’t add the cream. When its defrosted – add it in then. This is very cheap, and I promise super easy. You can use your slow cooker (I do) your thermie, or you can make it onto of the stove or in it. It doesn’t matter, the key is to slow cook it on low heat.
1 leek (sliced finely)
1 can of cream of chicken soup
1 can of whole champignons (the home brand is quite good)
1 (generous) cup of dry white wine
1 teaspoon of sweet paprika
2 teaspoons of minced garlic
Salt and pepper to taste
2 cups of pasta (I’m using penne in this dish)
1 cup of pouring cream
Throw everything (bar the cream) into the pot/ slow cooker/ thermie jug and cook on low for 4-6 hours. Add the cream 15 minutes before serving.
It’s that easy.