Creamy Chicken Stroganoff
Ingredients
- 1 tablespoon olive oil
- 40 grams butter
- 100 grams pancetta, chopped
- 700 grams skinless boneless chicken thighs, cut into thirds
- 300 grams Swiss Brown mushrooms, sliced
- 1 onion, chopped
- Sea salt and black pepper
- 2 cloves garlic, crushed
- 2 tablespoons plain flour
- ¼ cup dry white wine
- 1 cup chicken stock
- 2 teaspoons Dijon mustard
- 2 tablespoons tomato paste
- 1 bay leaf
- 200 grams sour cream
To Serve
- Wide noodles or creamy mash
Instructions
- 1
Heat the oil and butter in a large, deep frying pan and cook pancetta until it is crispy, then remove and set aside.
- 2
Add the chicken in batches, and brown on all sides, then remove and set aside.
- 3
Add the mushrooms and cook 8-10 minutes then remove and set aside.
- 4
Add the onion, season well with salt and pepper and cook over a lower heat for 10 minutes then add the garlic and cook a further 2 minutes.
- 5
Add the flour, stir well and cook for 2 minutes, then add the white wine, chicken stock, mustard, tomato paste and bay leaf.
- 6
Return the pancetta, chicken and mushrooms back to the pan, bring everything to a boil and then reduce to a simmer, add the sour cream and cook uncovered for 15 minutes or until the sauce is thickened to a desired consistency and the chicken cooked through.
