Ivy's RecipesChicken and Mushroom Stroganoff
A rich and creamy stroganoff with tender chicken and earthy mushrooms — this is a dinner guaranteed not to leave you hungry!
Ingredients
For the stroganoff
- 6 chicken thighs, boneless and skinless
- 1 large onion
- 1 medium carrot
- 1 stick celery
- 1 pack mushrooms
- 2 cloves garlic
- 1 handful parsley
- 1 tbsp plain flour
- 500ml chicken stock
- 3 tbsp creme fraiche
To serve
- Brown rice, white rice or pasta
- Flat-leaf parsley
Method
- 1Get a frying pan nice and hot, then sear the 6 chicken thighs in 1 tbsp olive oil. There's no need to cook them all the way through at this stage. Remove and set aside.
- 2While that's frying, finely chop the 1 large onion, 1 medium carrot and 1 stick of celery. Keeping the pan on a high heat, add them to the pan and cook for 5–8 minutes until softened and starting to brown. Season now with a pinch of sea salt and black pepper.
- 3Add the mushrooms and cook for 5–8 minutes until they release their liquid and start to brown at the edges.
- 4Finely chop the 2 cloves of garlic and the parsley stalks. Add them to the pan and cook for a minute until fragrant.
- 5Add 1 tbsp plain flour and stir for a minute to cook it out.
- 6Pour in the 500ml chicken stock and bring to a simmer. Return the chicken thighs to the pan and simmer gently for 20–25 minutes until cooked through and tender.
- 7Stir in the 3 tbsp crème fraîche and bring to a gentle simmer. Taste and adjust seasoning.
- 8Roughly chop the parsley leaves and stir them through the sauce. Remove from the heat and serve.
Serve
Serve with brown rice, white rice or pasta, and a little extra parsley scattered over the top.
Tips
- You can use bone-in chicken thighs, but increase the cook time appropriately.
- I used a stainless steel frying pan for this - the chicken really browns nicely in it and gives lots of flavour. Preheat it well!
- Keep the pan nice and hot in the early stages of cooking - getting a good sear on the chicken and vegetables is key to building flavour.