CHICKEN & POTATO STROGANOFF
PREP TIME: 20 MINUTES
COOKING TIME: 50 MINUTES
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
1. Place flour, salt and pepper together in a plastic bag. Add chicken, tossing until well coated.
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.
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.
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.
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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