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Creamy Chicken Stroganoff Stovetop
Ingredients
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Directions
- * 500g Chicken
* 1 tbsp olive oil
* 30 g butter
* 1 brown onion, finely diced
* 2 garlic cloves, minced
* 250 g mushrooms, sliced
* 1 tbsp plain flour
* 1 tsp sweet paprika
* 1 tsp Dijon mustard
* 1 cup (250 ml) chicken stock
* ½ cup (125 ml) thickened cream
* ½ cup sour cream
* Salt and black pepper, to taste - Method
Method
1. Brown the chicken
Heat the Dutch oven over medium-high heat. Add the olive oil and brown the chicken for 3–4 minutes. It doesn’t need to be fully cooked through. Remove to a plate.
2. Cook the vegetables
Reduce heat to medium. Add the butter, onion and mushrooms and cook for 7–10 minutes until softened and lightly golden. Add the garlic and cook for another minute.
3. Build the sauce
Sprinkle over the flour and paprika and stir for 1 minute.
Add:
* Dijon mustard
* Chicken stock
Stir well, scraping up any browned bits from the bottom of the pot.
4. Simmer
Return the chicken (and any juices) to the Dutch oven. Bring to a gentle simmer and cook uncovered for 15–20 minutes until the chicken is tender and cooked through.
5. Finish with cream
Turn the heat to low. Stir in:
* Thickened cream
* Sour cream
Season with salt and pepper to taste. Warm gently for a few minutes, but don’t boil once the sour cream has been added.
6. Serve
Sprinkle with fresh parsley and serve with:
* Creamy mashed potatoes (my favourite!)
* Buttered egg noodles
* Rice
* Pasta
* Steamed green beans or peas
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