Name: Chicken stroganoff
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
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

Put a deliciously creamy poultry spin on fam fave beef stroganoff. Easy roasted chook takes the place of beef in your super satisfying midweek meal!

Looking for more recipes that use chicken thigh?

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

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 l arge roasting pan.

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.

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.

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.

You might also like

Lamb shank stroganoff

Beef stroganoff

You might also enjoy making this One-pot Thai Spiced Coconut Chicken Rice

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