Chicken stroganoff
Use chicken thigh fillets if you prefer in this chicken stroganoff, and use half-fat soured cream for a lighter version. Enjoy with pasta, mash or rice
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp olive oil
- 4skinless chicken breasts, cut into chunks
- 2onions, finely chopped
- 4garlic cloves, crushed
- 1tbsp sweet paprika
- 400ml chicken stock
- 4tsp Dijon mustard
- 2tbsp Worcestershire sauce
- 200g soured cream or crème fraiche
- a large handful of parsley, chopped
- rice mash or pasta, to serve
Instructions
Step 1
Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate.Step 2
Heat the remaining oil and lower the heat to medium. Fry the onion for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through.Step 3
Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.