Name: Chicken stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Chicken stroganoff

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.

45 min total 15 min prep 30 min cook 4 425 cal

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Instructions

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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.
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.
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.