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.

Prep:15 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 425
fat 23g
saturates 7g
carbs 11g
sugars 0g
fibre 3g
protein 43g
salt 1.69g

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

Method

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.
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.
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.