Using up the left overs: Chicken and Mushroom Stroganoff
This might not be the most traditional of Stroganoff recipes. Firstly I don’t think I have seen too many chicken stroganoff recipes. Usually it’s all beef or pork for the meat-eaters or a deep and rich mushroom one for veggies. I thought about doing an chicken and mushroom one as we still had quite a bit of chicken leftover from the Burano-Style chicken we’d had the night before. Another big difference between this and more traditional stroganoff recipes is that I used the reduced fat sour cream. I found that it doesn’t change the taste too much and as it’s less than half the fat it turns it from quite a rich and heavy dish to one which you can eat more often, even if you’re watching your waist-line!
I based the recipe on a mushroom stroganoff and just added the cold chicken I had left over near to the start of cooking, just to warm it through really. For the mushrooms I used a mixture of shiitake and chestnut mushrooms. I haven’t cooked with shiitakes before, in fact I’m not entirely sure if I have tried them before either. I was looking at the different varieties in the supermarket and something said to try them. Reading the description on the pack they should have a rich meaty flavour and I thought this might make up a bit for the lighter flavour of the chicken as opposed to beef or pork. The chestnut mushrooms were chosen just because I like them. I’d say play around with different varieties when making a dish like this as you have the sauce to cover-up anything you find you don’t like!
I really liked the chicken in this as something different. I served it in the classical way with some rice. I went with easy cook rice at it was a week day evening but it would go well with long grain rice if you can stand the waiting (or if you can microwave one of those ready done pouches).
So here we go with my recipe for Chicken and Mushroom Stroganoff.
2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped – I used shiitake and chestnut.
150ml low salt, chicken or vegetable stock
1 tbsp Worcestershire sauce
3 tbsp half-fat soured cream
small bunch parsley, roughly chopped
Serve with your favourite rice.
Chicken and mushroon stroganoff Recipe
Heat the oil in a large pan then soften the onion for about 3-5 mins. Add the garlic, paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins or so.
If you are using easy cook rice make sure its on to boil now. If you are using a pouch in the microwave get it ready to go. Boil some water and make the stock, which you go for is up to you.
Pour in the chicken or vegetable stockstock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens a little. Now take off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.