• 500g mixed mushrooms (wild and cultivated)
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, Peeled, halved and finely chopped
  • Sea salt and pepper
  • 1 tsp sweet paprika
  • 150ml white wine
  • 1tbsp tomato paste
  • 300ml full boded chicken stock
  • 700g boned chicken thighs
  • 2 tbsp sour cream
  • 2 tsp Dijon mustard
  • 1 tbsp chopped dill
  • 1 tbsp finely chopped parsley


  • STEP 1
    Wipe the mushrooms with a damp cloth and finely slice. Melt 2tbsp butter and 2 tbsp olive oil in a heavy non-stick frying pan and gently cook the onion for 10 minutes, until soft and translucent.
  • STEP 2
    Add mushrooms and cook for 5 minutes. Add sea salt, pepper, paprika and wine and bring to the boil. Reduce the heat and cook for 5 minutes until the wine is absorbed. Add the tomato paste and stock and simmer, stirring, for 5 minutes.
  • STEP 3
    Lightly bash the chicken thighs flat and cut across the grain into thin strips. Heat the remaining butter and oil in a second pan and cook the chicken in batches over medium heat until lightly golden.
  • STEP 4
    Tip the chicken and any pan juices into the mushroom suace, add the sour cream, mustard and dill, and simmer gently, stirring, for 5 minutes. Scatter with parsley and serve with rice or buttered noodles.

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A star rating of 4.8 out of 5.28 ratings