Ingredients
4 chicken thigh cutlets (approx. 1kg)
Sea-salt flakes and freshly ground black pepper
¼ cup extra virgin olive oil
2 brown onions, thinly sliced
1 leek, thinly sliced
2 sticks celery, thinly sliced
6 cloves garlic, crushed
1 bunch sage leaves, roughly chopped
½ tsp celery seeds
½ tsp ground allspice
350g button mushrooms, sliced
100g unsalted butter, chopped
2 Tbsp dried porcini mushrooms (optional)
1 cup dry white wine
2 cups chicken stock
300g sour cream
2 Tbsp plain flour
Cooked fettucine, chopped flat-leaf parsley and toasted flaked almonds, to serve
Method
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Preheat oven to 150°C fan-forced (170°C conventional). Season chicken thigh cutlets and rub with 1 tablespoon of the oil. Sear in a large frying pan on high heat for 5 minutes, until well browned. Transfer to a large roasting pan.
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Add onion, leek, celery, garlic, sage and spices to frying pan with remaining oil and cook on medium heat, stirring, for 5 minutes, until just softened. Transfer to roasting pan. Fry button mushrooms in butter for 5 minutes on high heat, until lightly browned, then add to roasting pan.
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Arrange porcini mushrooms in pan (if using), then pour wine and stock over chicken mixture. Cover with foil, bake for 1 hour. Remove foil and bake for a further 30 minutes.
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Combine sour cream and flour in a bowl, add 1 cup of cooking liquid from pan. Pour into roasting pan, mix well, bake for 20 minutes. Serve stroganoff with fettucine, flat-leaf parsley and flaked almonds.
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