Creamy Chicken Stroganoff

, from Issue #111. September, 2023
Photography by Josh Griggs.
Creamy Chicken Stroganoff

Loved by kids and grownups alike, this is a sure fire winner-chicken-dinner.

Serves: 6


1 tablespoon olive oil
40 grams butter
100 grams pancetta, chopped
700 grams skinless boneless chicken thighs, cut into thirds
300 grams Swiss Brown mushrooms, sliced
1 onion, chopped
Sea salt and black pepper
2 cloves garlic, crushed
2 tablespoons plain flour
¼ cup dry white wine 
1 cup chicken stock
2 teaspoons Dijon mustard
2 tablespoons tomato paste
1 bay leaf
200 grams sour cream

To Serve
Wide noodles or creamy mash


Heat the oil and butter in a large, deep frying pan and cook pancetta until it is crispy, then remove and set aside. Add the chicken in batches, and brown on all sides, then remove and set aside. Add the mushrooms and cook 8-10 minutes then remove and set aside. Add the onion, season well with salt and pepper and cook over a lower heat for 10 minutes then add the garlic and cook a further 2 minutes. Add the flour, stir well and cook for 2 minutes, then add the white wine, chicken stock, mustard, tomato paste and bay leaf. Return the pancetta, chicken and mushrooms back to the pan, bring everything to a boil and then reduce to a simmer, add the sour cream and cook uncovered for 15 minutes or until the sauce is thickened to a desired consistency and the chicken cooked through.