- STEP 1
Pre-heat the oven to 180^c. Pan fry the bacon (no oil) until fat is translucent, then transfer the pan into the oven and bake until bacon starts to crispen
- STEP 2
In a new pan, melt the butter until it starts to bubble and then add the onions. Fry until the soften, and add the garlic. Cook for 1 min and add the mushrooms. Once mushrooms have softened, empty pan into separate bowl and leave to one side.
- STEP 3
In the same pan, add a drizzle of oil and heat. Add the chicken & cook through - adding salt & pepper, and the smoked paprika (around 2 tsp) and stir in.
- STEP 4
Return mushrooms, onion & garlic to the pan with the chicken and stir together. Add more smoked paprika is desired, pepper and a splash of Lea & Perrins (Worcestershire sauce) and stir together.
- STEP 5
Once coated, add Dijon mustard, tomato puree & double cream, stir together and lower heat to cook down for a few minutes. Add stock slowly, stirring in between pouring.
- STEP 6
Add the crispy bacon & small handful of fresh parsley and stir through. In a separate bowl, wilt the fresh spinach in some boiling water for a couple of minutes. Cook the rice. (For a little boost of flavour, put the pan in the oven, cover, and bake while the rice is cooking.)
- STEP 7
Serve on a pre-warmed plate and sprinkle fresh parsley over the Stroganoff - and grab a spoon!