Chicken & mushroom stroganoff
With quick red onion pickle
40 mins
Not Too Tricky
serves 2
About the recipe
Chicken and mushroom is a classic combo that’s always a winner in my house, whether it’s in a lasagna, pot pie or served in this creamy and comforting stroganoff. Served with quick pickled red onions to cut through it with lovely zing, this is a tasty midweek dinner. Happy cooking!
Ingredients
160g brown rice
3 sprigs of fresh flat-leaf parsley
150g chestnut mushrooms
2 cloves of garlic
½ a red onion
1 tablespoon red wine vinegar
4 higher-welfare skinless, boneless chicken thighs
½ teaspoon sweet smoked paprika
olive oil
½ a lemon
100g baby spinach
100g sour cream
Method
- Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
- Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
- Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
- For the quick pickle, peel the red onion, slice it as finely as you can and tip into a bowl with the vinegar, parsley and a good pinch of sea salt. Scrunch together and put aside.
- Slice the chicken into 2cm strips and place in a mixing bowl.
- Add the paprika and add ½ a tablespoon of oil, then finely grate in the lemon zest. Season with a good pinch of salt and pepper and toss together.
- Heat 1 tablespoon of oil in a medium frying pan over a high heat, add the mushrooms and garlic and fry for 4 minutes, or until softened and lightly golden, stirring occasionally.
- Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
- Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
- Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
- Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
- Sprinkle with the remaining quick pickle and serve with the rice.
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