Chicken Stroganoff
A tasty twist on the classic beef recipe…and a one pot wonder cuts down on the washing up. Winner… Winner… Chicken …Dinner!
Chicken Stroganoff
Ingredients
- 600 g Chicken Thighs (you can use Chicken Breast but Thighs have more flavour)
- 1 tsp Garlic Powder
- Salt & Pepper to taste
- 1 tbsp Olive Oil
- 1 Onion (chopped)
- 40 g Butter (equiv to 3 tbsp)
- 2 cups Beef Stock (salt reduced if you can get it)
- 1 tbsp Dijon Mustard (gives it a little kick of flavour)
- 2/3 cup Sour Cream
Instructions
- Sprinkle the chicken with the garlic powder, salt & pepper on both sides.
- Heat oil in a large fry pan over medium heat. Place the chicken in the pan smooth side down.
- Press down lightly with a spatula. Cook for 4 minutes until golden. Turn over & cook for another 2 minutes.
- Remove the chicken from the pan.
- With the heat on medium, add the butter to the pan & melt. Then add onion & cook for one minute, then add the mushrooms.
- Cook the mushrooms until golden. Scrape the bottom of the fry pan to get all the golden bits. Add flour, cook & stir for 1 minute.
- Add half the beef stock while stirring. Once mixed in add the rest of the stock.
- Add sour cream & mustard. Stir until mixed through.
- Bring to a simmer then reduce the heat to medium-low.
- Add water to the plain flour & stir vigorously to make a slightly runny paste with no lumps. Then add slowly to the mushroom mixture, stirring continuously.
- Once it has thickened, season with salt & pepper to taste.
- Add the chicken back in & simmer for 1 minute. Remove from the stove & serve with fresh pasta.
Notes
Stroganoff has its origins way back in 1871 when Elena Molokhovets cook book ‘A Gift to Young Housewives’ featured Beef a la Stroganov with Mustard.
After the fall of Tsarist Russia immigrants introduced the recipe into China where it was served in international hotel restaurants. Russian and Chinese immigrants as well as US servicemen brought several variants of the dish to the United States in the 30’s.
In Sweden a common variant is korv-stroganoff which uses local sausage as a substitute for beef.