Chicken Stroganoff
with mushrooms and creamy mash- Milk
- Mustard
- Barley
- Wheat
Stroganoff is a Russian dish that dates back to the mid 19th century. In a break with tradition, this version is made with succulent chicken pieces and it also comes paired with creamy mashed potato.
Ingredients
150 grams
Mushrooms
110 grams
Creme Fraiche
(Contains: Milk)
600 grams
Potatoes
5 grams
Parsley
2 sachet(s)
Paprika
(Contains: Mustard)
2 unit(s)
Garlic
1 unit(s)
Carrot
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking steps
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, roughly chop the mushrooms.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot and quarter lengthways (no need to peel). Chop widthways into 1cm pieces.
- Place a pan on medium-high heat with a drizzle of oil.
- When hot, add the chicken, mushrooms and carrots to the pan and season with salt and pepper.
- Fry, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- When 1 min of cooking time remains, add the garlic and fry until fragrant.
- Lower the heat to medium and add the paprika, stock, creme fraiche and half the parsley to the pan.
- Stir in 75ml water (double for 4p) and leave to simmer until slightly thickened, 3-4 mins.
- Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Add a splash of water to loosen the sauce if necessary.
- Dish up a hearty helping of mashed potato.
- Top with the creamy chicken stroganoff.
- Garnish with a sprinkling of the remaining parsley.
