Chicken stroganoff recipe | Good Food

2 tbsp olive oil
4 skinless chicken breasts
cut into chunks
2 onions
finely chopped
4 garlic cloves
crushed
1 tbsp sweet paprika
400ml chicken stock
4 tsp Dijon mustard
2 tbsp Worcestershire sauce
200g soured cream
or crème fraiche
a large handful of parsley
chopped
rice
mash or pasta, to serve

Method

step 1
Heat 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 2
Heat 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 3
Over 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.