Chicken stroganoff with potato topping
Warm, flavoursome and tender chicken stroganoff with a creamy potato topping. A delicious meal the entire family will love!
- 10 mins preparation
- 50 mins cooking
- Serves 6
Print
Ingredients
Chicken stroganoff with potato topping
- 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
Chicken stroganoff with potato topping
- 1Preheat oven to 220°C.
- 2Boil, steam or microwave potato until tender; drain. Mash potato with milk and butter in a large bowl until smooth.
- 3Meanwhile, 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.
- 4Melt 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.
- 5Spoon 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.
Notes
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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
