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
Serves 4
2 tbsp olive oil4 skinless chicken breasts, cut into chunks2 onions, finely chopped4 garlic cloves, crushed1 tbsp sweet paprika400ml chicken stock4 tsp Dijon mustard2 tbsp Worcestershire sauce200g soured cream or crème fraiche a large handful of parsley, chopped rice mash or pasta, to serve
STEP 1Heat 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.STEP 2Heat 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.STEP 3Over 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.
