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Leek stuffed chicken with mushroom ragu


  • Soak the porcini mushrooms in hot water for 20 mins until tender. Then drain well, discarding any sandy residue and retaining the liquid.
  • Clean the leeks, cut them into even lengths and poach in lightly salted, simmering water for about 5-7 mins until tender. Drain well. 
  • Batten out the chicken to an even thickness and then put a piece of leek across the centre of each one. Roll up and individually wrap up tightly in clingwrap and then in a largish piece of kitchen foil. Poach in simmering water for about 15-20 mins until firm when squeezed. Then carefully slice into rounds. 
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, stirring now and again. 
  • Add all the mushrooms, stir well and cook until they start to collapse a bit. 
  • Then add the flour and mix until well combined, scraping the bottom of the pan as you do so. 
  • Add the Madeira and reduce quite well, before adding the tomato paste. Mix well and cook until toasted. 
  • Then add the strained porcini liquid with 1+ cups stock (to make up to 2 cups liquid), 1 heaped tspn chopped rosemary and a decent amount of seasonings. Stir and gently cook for about 15-20 mins, adding more stock if needed. 
  • To serve, spoon the sauce into the base of individual flat soup bowls, arrange the chicken on top and garnish with a rosemary sprig.


  • 25 gm porcini mushrooms (optional)
  • 4 leeks
  • 4 skinless chicken breasts
  • olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 8 button mushrooms, quartered
  • 6 Swiss Brown mushrooms, sliced
  • 1 heaped tbsp plain flour
  • ½ cup Madeira or dry Marsala
  • 1 tbsp tomato paste
  • 2-3 cups chicken stock
  • 1 small bunch fresh rosemary
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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