Chicken stroganoff with potato topping

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

  • 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.

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.