CHICKEN STROGANOFF
A simple twist on classic beef stroganoff, this easy chicken stroganoff makes a rich and satisfying dinner.
Feel free to switch out the carbs – pasta, rice and mashed potato will all work! For a reduced carb option, cauliflower mash is great too.
I’ve used yoghurt rather than the traditional sour cream, partly to make the meal a little lighter, but also to optimise the shopping list for this week’s menu. Go for sour cream instead if you prefer.
Love a good stroganoff? Try this traditional beef stroganoff recipe, or smokey pork paprika (another twist on the original – great for winter!).
CHICKEN STROGANOFF
A simple twist on classic beef stroganoff, this easy chicken stroganoff makes a rich and satisfying dinner. Feel free to switch out the carbs - pasta, rice and mashed potato or cauliflower will all work!
Ingredients
STROGANOFF
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 1 tsp garlic powder
- 300 g button mushrooms (10.6oz)
- 1 brown onion
- 1 1/2 Tbsp butter
- 1 1/2 Tbsp plain flour
- 1 Tbsp tomato paste
- 2 tsp Dijon mustard
- 2 tsp paprika
- 1 1/2 tsp brown sugar
- 1 tsp chicken stock powder
- 1 beef stock cube
- 1 1/2 cups boiling water (375ml)
- 300 g penne pasta (10.6oz)
- 1/2 cup plain, unsweetened yoghurt (125ml)
SALAD
- 1 pear (any type)
- 100 g Mediterranean or baby rocket (3.5oz)
- 1/3 cup shaved parmesan (30g)
- 2 tsp olive oil
Instructions
PREPARE STROGANOFF
Cut chicken into 2-3cm/1in pieces. Sprinkle with garlic powder, season with salt and pepper and toss to combine. Gently wipe mushrooms clean with a paper towel and cut into quarters. Finely dice onion.
Heat oil in a large frying pan on high. Add chicken and cook until golden brown (about 5 minutes - doesn’t need to be completely cooked). Remove onto a plate.
Reduce heat to medium and add butter, mushrooms and onion. Cook until mushrooms and onion are soft (4-5 minutes). Add flour and cook for 1 minute. Stir in tomato paste, mustard, paprika and brown sugar. Dissolve chicken stock powder and beef stock cube in boiling water and add to pan. Place chicken back in the pan and leave to gently simmer for 15 minutes, stirring occasionally.
COOK PASTA
Meanwhile, bring a large saucepan of water to the boil. Add pasta and cook, stirring occasionally, for 10 minutes, or until al dente.
MAKE SALAD
Thinly slice pear. Combine pear, rocket and parmesan in a salad bowl and drizzle with oil.
SERVE
Stir yoghurt into stroganoff and season to taste with salt and pepper. Drain pasta and divide between individual serving plates or bowls. Top with stroganoff and serve with salad on the side. If you have any chives or parsley on hand, these make a nice garnish.
Recipe Notes
WINE MATCH: A Riesling or a Pinot Noir.
GLUTEN-FREE OPTION: Swap the regular flour for plain, gluten-free flour. Use gluten-free stock powder and cube. Replace pasta with your favourite gluten-free pasta.
INGREDIENT SWAPS / NOTES: You could use chicken tenderloins rather than thighs. Feel free to use sour cream in place of the yoghurt.
STORING AND REHEATING: Store individual portions in containers in the refrigerator. Keep salad separate. Reheat stroganoff in the microwave.
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