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Recipes

Creamy Chicken Thigh & Mushroom Stroganoff

Stroganoff season has officially arrived. Our Creamy Chicken Thigh & Mushroom Stroganoff is tender, velvety, and deeply savoury. It comes together in under 40 minutes and tastes like way more effort than it is. Ladle it over noodles or rice and you're sorted.

Prep Time:

15mins

Cook Time:

30mins

Servings:

4

Tags:

Chicken , Winter

Ingredients

700g Chicken Thighs, boneless, sliced into strips
400g mushrooms, sliced
1 large onion, sliced
3 cloves garlic, minced
1 cup chicken stock
200ml sour cream
1/2 cup cream
2 tsp smoked paprika
1 tsp Dijon mustard
2 tbsp butter
2 tbsp olive oil
Fresh parsley to serve
Egg noodles or steamed rice to serve
Salt and pepper to season

Cooking Instructions

Season the chicken thigh strips well with salt, pepper, and 1 tsp of the smoked paprika.
Heat oil in a large pan over medium-high heat. Cook the chicken in batches until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pan, melt butter over medium heat. Add the onion and cook for 3-4 minutes until softened.
Add the garlic and mushrooms and cook for 5-6 minutes until the mushrooms are golden and any liquid has evaporated.
Stir in the remaining paprika and cook for 30 seconds. Add the Dijon mustard and chicken stock.
Return the chicken to the pan. Simmer for 8-10 minutes until the chicken is cooked through and the sauce has reduced slightly.
Reduce heat to low. Stir in the sour cream and cream. Gently heat through, do not boil or the sauce may split.
Taste and adjust seasoning. Serve over egg noodles or rice, scattered with fresh parsley.