Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Chicken & mushroom stroganoff

Chicken & mushroom stroganoff

With quick red onion pickle

Chicken & mushroom stroganoff

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!


nutrition per serving

570

Calories


18.3g

Fat


5.7g

Saturates


6.6g

Sugars


0.5g

Salt


33g

Protein


73g

Carbs


4.5g

Fibre


of an adult’s reference intake

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

  1. Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
  2. Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
  3. Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
  4. 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.
  5. Slice the chicken into 2cm strips and place in a mixing bowl.
  6. 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.
  7. 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.
  8. Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
  9. Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
  10. Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
  11. Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
  12. Sprinkle with the remaining quick pickle and serve with the rice.

Tags