Chicken Stroganoff

Ingredients

• 2 tablespoons olive oil
• 4 skinless chicken breasts, cut into chunks
• 2 onions, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon sweet paprika
• 400 ml chicken stock
• 4 teaspoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 200g soured cream or crème fraîche
• A large handful of parsley, chopped
• Rice, mash, or pasta to serve

Method

1. Sear the Chicken:

   • Heat half the oil in a frying pan and fry the chicken pieces over medium-high heat, stirring frequently, until golden brown.
   • Season and transfer to a plate.

2. Make the Sauce:

   • Heat the remaining oil and lower the heat to medium.
   • Fry the onions for 6-8 minutes until softened but not golden.
   • Stir in the garlic and paprika.
   • Fry for a minute until fragrant, then pour in the stock, adding the Dijon mustard and Worcestershire sauce.

3. Finish the Dish:

   • Add the chicken with any resting juices and simmer for 5-6 minutes until slightly reduced and the chicken is cooked through.
   • Over low heat, stir in the soured cream or crème fraîche until just combined to create a creamy sauce and bring to a gentle simmer.

4. Serve:

   • Scatter over the chopped parsley.
   • Serve with rice, mash or pasta.

Tips