Tasty Chicken Stroganoff
A classic using Chicken instead of beef which will work perfectly for any weekday dinner.
Ingredients
- 1 tbsp-oil
- 2 tbsp-butter
- 2 onion thinly sliced
- 200 g mushrooms sliced
- 400 g Chicken fillet thinly sliced
- 50 ml brandy optional
- 150 ml beef stock
- 1 tbsp. smoked paprika
- 1 tsp Dijon mustard
- 100 ml cream optional
- 1 tbsp sour cream or cream
- 2 tbsp. flat-leaf parsley chopped
- 4 Gherkins thinly sliced - optional
- 300 g mash potato
- Salt and pepper
Method
- Warm up the mash potato and keep warm aside.
- Heat the oil and half of butter in a sauté pan over a medium/ high heat, drizzle a little oil and add the chicken pieces. Brown for 45-60 seconds until lightly coloured.
- Next, add the onions and mushrooms and cook for 2-4 minutes until browned.
- if using brandy, flambee the meat and vegetables by pouring the brandy carefully and then ignite.
- When the flame dies down, add the stock, mustard, smoked paprika, salt and pepper.
- Pour in enough cream at the stage.
- Gently Scrape the base of the pan with a spatula to release all the bits that may have attached earlier and simmer for another 3-4 minutes until warmed through.
- Remove from the heat and stir in the gherkins and herbs to just warm them through.
- Check the seasoning and serve immediately with the mash potatoes, or alternatively with some rice depending on your preference.
