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

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

Serves 6

Prep

10M

Cook

50M

Total

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.