CHICKEN & POTATO STROGANOFF
PREP TIME: 20 MINS
COOKING TIME: 50 MINS
SERVES: 6
INGREDIENTS
¼ cup plain flour
850g chicken thighs, quartered
1/3 cup olive oil
1 brown onion, peeled and sliced
2 cloves garlic, crushed
2 teaspoons sweet paprika
300g button mushrooms, thickly sliced
½ cup red wine
2 tablespoons tomato paste
1 cup chicken stock
1 tablespoon Worcestershire sauce
½ cup sour cream
400g Spud Lite Baby potatoes, quartered
2 tablespoons parsley, finely chopped
Salt flakes and freshly ground black pepper
TO SERVE
350g fuselli
300g green beans
METHOD
Step 1
Place flour, salt and pepper together in a plastic bag. Add chicken, tossing until well coated.
Step 2
Heat 2 tablespoons olive oil in a large saute pan over a medium heat. Add chicken and cook for 8 minutes or until golden all over. Remove from pan and set aside.
Step 3
Heat remaining olive oil in the same pan over a low heat. Add onion, garlic, mushrooms & paprika, stirring until well coated. Cover and cook for 10 minutes or until onion is soft.
Step 4
Return chicken to pan. Add red wine, tomato paste, stock and Worcestershire sauce, stirring until combined and bring to boil. Add potatoes, reduce temperature to a simmer and cook for 30 minutes or until potatoes are tender.
Step 5
Add sour cream, season with salt and pepper and garnish with parsley.
To Serve
Serve stroganoff with fuselli pasta and steamed green beans
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