Chicken stroganoff
- Anna Glover
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.5 out of 5.215 ratingsRate
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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.
Freezable
Egg-free
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
4 skinless chicken breasts
cut into chunks
-
2 onions
finely chopped
-
4 garlic cloves
crushed
-
1 tbsp sweet paprika
-
400ml chicken stock
-
4 tsp Dijon mustard
-
2 tbsp Worcestershire sauce
-
200g soured cream
or crème fraiche
-
a large handful of parsley
chopped
-
rice
mash or pasta, to serve
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Nutrition: Per serving
-
kcal425
-
fat23g
-
saturates7g
-
carbs11g
-
sugars9g
low
-
fibre3g
-
protein43g
-
salt1.69g
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Method
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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.
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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.
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A star rating of 4.5 out of 5.215 ratings
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