Chicken stroganoff
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 1 onionfinely chopped
- 250g chestnut mushroomssliced
- 500g boneless, skinless chicken thigh filletssliced
- 2 garlic clovescrushed
- 1 tbsp Dijon mustard
- 300ml chicken stock
- 1 tbsp sweet paprika
- a few dashes of Worcestershire sauce
- 250ml soured cream
- A small bunch of parsleyfinely chopped
- pasta, rice or potatoesto serve (optional)
Nutrition: per serving
- kcal380
- fat24.9g
- saturates10.9g
- carbs6.8g
- sugars5.8g
- fibre2.8g
- protein30.6g
- salt1.09g
Method
step 1
Heat the oil in a frying pan over a medium-high heat. Fry the onion with a pinch of salt for 5 mins until soft. Add the chestnut mushrooms, turn the heat up slightly, and fry for 6-8 mins until any water that has come off the mushrooms has evaporated.
step 2
Stir in the chicken, fry for 6-8 mins then stir in the garlic and mustard. Cook for a minute more then add the stock, paprika and Worcestershire sauce. Season, and simmer for 10 mins until the chicken is cooked through and the sauce has reduced slightly.
step 3
Turn the heat to low, and fold in the soured cream and parsley. Bring to a gentle simmer (don’t cook for too long or the sauce will split) and serve over pasta, rice or potatoes.
