Chicken Stroganoff
Servings: 4
This Chicken Stroganoff is creamy and comforting as well as being easily customisable to suit your family's tastes. You will love how quickly and easily it comes together in the one pan, making it perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 large onion finely diced
- 1 tsp freshly minced garlic
- 600 g 1 lb 5 oz boneless, skinless chicken thighs, cut into 2 cm (¾ inch) strips
- 1 tsp sea salt flakes plus extra to season
- ¼ tsp cracked black pepper plus extra to season
- 200 g 7 oz mushrooms, thinly sliced
- 2 tbsp plain all-purpose flour
- 2 tbsp tomato paste concentrated puree
- 1 tbsp sweet paprika
- 1 tsp Worcestershire sauce
- 2 cups 500 ml beef stock
- 2 tbsp sour cream
- ¼ bunch flat-leaf Italian parsley, finely chopped
- Steamed rice mashed potato or pasta to serve
Instructions
- Heat the olive oil in a large, deep pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened.
- Add the chicken, salt and pepper. Cook for 4–5 minutes or until the chicken is sealed and starting to brown.
- Add the mushrooms and cook, stirring, for a further 2 minutes until the mushrooms have softened.
- Stir through the flour, followed by the tomato paste.
- Add the sweet paprika, Worcestershire sauce and beef stock.
- Bring to a simmer, then reduce the heat to the lowest setting. Cook, uncovered, for 10–12 minutes, stirring occasionally, until the chicken is cooked through.
- Turn the heat off.
- Add the sour cream to a small bowl along with ½ cup (125 ml) of the chicken stroganoff sauce. Mix well to combine. Pour the sour cream mixture back into the pan (this stops the sauce from splitting). Stir well to combine.
- Season to your liking with extra salt and pepper if desired and sprinkle with parsley. Serve with either steamed rice, mashed potato or pasta.
Notes
Make ahead
Refrigerate for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating.Leftovers
Refrigerate for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge prior to reheating. Leftovers can be made into chicken stroganoff pot pies. Spoon any leftover chicken stroganoff into 300 ml (10 fl oz) oven-safe ramekins. Cover with puff pastry, pinching the edges to secure. Brush with whisked egg, sprinkle with sea salt flakes and bake in a 220°C (425°F) (200°C/400°F fan-forced) oven for 20–25 minutes or until golden. Serve.Scan for full recipe:
