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Chicken Stroganoff

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I broke my wee pinkie so thought I’d make a simple meal which involves least preparation hence I decided on Chicken Stroganoff but I’d tweaked it a bit …. instead of sliced chicken I’d used pieces of whole chicken breasts and added spicy paprika instead of sweet paprika and used Crème fraîche instead of sour cream  … I had contemplated herbed cream cheese … maybe next time 😉

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As always, gather all your ingredients together … salt & pepper, paprika, Worcestershire sauce, chicken stock, sliced mushroom, sliced onion & crème fraîche

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heat pan with oil and brown the chicken breast until golden … 1 piece chicken breast per person so as you can see, I used only 2 pieces as there’re only 2 of us dining (2 wee flllet is for our furbabies) 😉

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Transfer chicken breast to a plate, heat rest of oil in pan over medium heat and add garlic, onions & mushroom and cook until onion is soft … then add in the paprika and stir to mix well for a further 1 minute

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Add in the Worcestershire sauce and continue to simmer until liquid is reduced to half

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Pour in the chicken stock and simmer for a couple minutes more … look at the awesome red paprika color!

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Remove pan from heat and stir in the crème fraîche

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Return the chicken breasts to the pan, along with any juices and continue cooking in the pre-heated oven for further 30 minutes or until chicken breasts is cooked through

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Look at the rich red colour … so unlike the normal creamy look of a usual Chicken Stragonoff … simple yet tasty and I served up with a vegetable fried rice which I had omitted seasoning and left plain for it to soak up the scrumptious stroganoff sauce … (I forgot to garnish with chopped parsley which I did have some ready)!!

RECIPE

Ingredients:

                  2 tablespoons olive oil

            
2 – 4 (180g each) chicken breast, trimmed

            
1 medium brown onion, thinly sliced

            
1 garlic clove, crushed

            
200g cup mushrooms, sliced

            
2 teaspoons sweet/spicy paprika

            
2 tablespoons worcestershire sauce

            
1 cup chicken stock

            
1 cup light sour cream / crème fraîche

            Steamed white rice, to serve

finely chopped fresh parsley, to garnish (optional)

Methods :

  • Preheat oven to 180°C/160°C … heat half the oil in a pan over medium-high heat, add chicken and cook for 2 minutes each side or until light golden…transfer to a plate
  • Reduce heat to medium….heat remaining oil in pan….add onion, garlic and mushrooms and cook, stirring occasionally, for 5 minutes or until onion is softened then add paprika …cook, stirring, for further 1 minute
  • Add worcestershire sauce and simmer for 2 minutes or until liquid is reduced by half then add stock …simmer for 3 minutes … remove  panfrom heat then stir in sour cream and season with pepper
  • Return chicken (and any juice) to pan… transfer to oven and bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through
  • Serve up with steamed rice or vegetable fried rice and garnish with chopped parsley, if desired

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