Name: Chicken stroganoff with potato topping
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 4 medium potatoes (800g), chopped coarsely; 1/2 cup (125ml) milk; 60 gram butter; 500 gram chicken thigh fillets, sliced thinly; 1/4 cup (35g) plain (all-purpose) flour; 2 tablespoon olive oil; 45 gram butter, extra; 1 large brown onion (200g), sliced thinly; clove garlic, crushed; 185 gram button mushrooms, sliced thinly; 2 teaspoon sweet paprika; 1/3 cup (80ml) dry white wine; 1 cup (250ml) chicken stock; 1 tablespoon worcestershire sauce; 1/4 cup (70g) tomato paste; 1/2 cup (120g) light sour cream; 2 tablespoon finely chopped fresh flat-leaf parsley

Chicken stroganoff with potato topping

Top off your favourite casserole with fluffy mash.

Serves 6

Prep

10M

Cook

50M

Total

Warm, flavoursome and tender chicken stroganoff with a creamy potato topping. A delicious meal the entire family will love!

Looking for more chicken casserole recipes?

Ingredients

4 medium potatoes (800g), chopped coarsely

1/2 cup (125ml) milk

60 gram butter

500 gram chicken thigh fillets, sliced thinly

1/4 cup (35g) plain (all-purpose) flour

2 tablespoon olive oil

45 gram butter, extra

1 large brown onion (200g), sliced thinly

clove garlic, crushed

185 gram button mushrooms, sliced thinly

2 teaspoon sweet paprika

1/3 cup (80ml) dry white wine

1 cup (250ml) chicken stock

1 tablespoon worcestershire sauce

1/4 cup (70g) tomato paste

1/2 cup (120g) light sour cream

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 220°C.

2.Boil, steam or microwave potato until tender; drain. Mash potato with milk and butter in a large bowl until smooth.

3.Meanwhile, coat chicken in flour; shake off excess. Heat oil in a large saucepan over medium heat; cook chicken, stirring, until browned all over. Remove from pan.

4.Melt extra butter in same pan; cook onion, garlic and mushrooms, stirring, until vegetables soften. Add paprika; cook, stirring, 1 minute or until fragrant. Add wine and stock; simmer, uncovered, until liquid is reduced by half. Return chicken to pan with sauce, paste and sour cream; bring to the boil. Remove from heat; stir in parsley. Season to taste.

5.Spoon chicken mixture into a 2.5-litre (10-cup) ovenproof dish. Top with potato; roughen surface with a fork. Bake, uncovered, 30 minutes or until browned lightly.

Serve with steamed green beans or a green salad. You could use beef or veal instead of chicken. This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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