Source: Chicken Stroganoff

Chicken Stroganoff

Course Dinner
Cuisine Russian
Keyword Chicken, Mushrom, Stroganoff
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people


  • 500 g mushrooms mixed
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1 onion peeled and finely chopped
  • 1 tsp paprika
  • 150 ml white wine
  • 1 tbsp tomato puree
  • 300 ml chicken stock
  • 700 g chicken thighs boneless
  • 2 tbsp sour cream
  • 2 tsp dijon mustard
  • 1 tbsp dill chopped
  • 1 tbsp parsley chopped


  • Wipe the mushrooms with a damp cloth and finely slice. Melt 2 tbsp butter and 2 tbsp olive oil in a heavy non-stick frying pan and gently cook the onion for 10 minutes, until soft and translucent.
  • Add mushrooms and cook for 5 minutes. Add sea salt, pepper, paprika and wine and bring to the boil. Reduce the heat and cook for 5 minutes until the wine is absorbed. Add the tomato paste and stock and simmer, stirring, for 5 minutes.
  • Lightly bash the chicken thighs flat and cut across the grain into thin strips. Heat the remaining butter and oil in a second pan and cook the chicken in batches over medium heat until lightly golden.
  • Tip the chicken and any pan juices into the mushroom suace, add the sour cream, mustard and dill, and simmer gently, stirring, for 5 minutes. Scatter with parsley and serve with rice or buttered noodles.

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