Chicken stroganoff

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 250g chestnut mushrooms, sliced
• 500g boneless, skinless chicken thigh fillets, sliced
• 2 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 300ml chicken stock
• 1 tbsp sweet paprika
• a few dashes of Worcestershire sauce
• 250ml soured cream
• A small bunch of parsley, finely chopped
• pasta, rice or potatoes, to serve (optional)

Description

• STEP 1

  Heat the oil in a frying pan over a medium-high heat. Fry the onion with a pinch of salt for 5 mins until soft. Add the chestnut mushrooms, turn the heat up slightly, and fry for 6-8 mins until any water that has come off the mushrooms has evaporated.

• STEP 2

  Stir in the chicken, fry for 6-8 mins then stir in the garlic and mustard. Cook for a minute more then add the stock, paprika and Worcestershire sauce. Season, and simmer for 10 mins until the chicken is cooked through and the sauce has reduced slightly.

• STEP 3

  Turn the heat to low, and fold in the soured cream and parsley. Bring to a gentle simmer (don’t cook for too long or the sauce will split) and serve over pasta, rice or potatoes.