Chicken Stroganoff

Beef stroganoff was one of the first recipes I've learned to cook when I was young. 

I guess that something had to do with the name, which has a fascinating ring, the sound of the word 'stroganoff' was so intriguing and appealing to me and at the time I thought it sounded very “Chef” like. Stroganoff is also often made with strips of chicken breast rather than beef. It's a simple comforting dish that I found to be very pleasing and satisfying. It has all the components of a classic stroganoff minus the beef.

Ingredients (serves 4):
4 chicken breast, cut intro strips
2 tbsp olive oil
knob of butter
2 shallots, finely sliced
5 oz (150g) mushrooms, quartered
1 1/2 cup (400 ml) chicken stock
3/4 cup (200 ml) sour cream
2 tsp paprika
Pasta
2 tbsp parsley, finely chopped
salt and freshly ground black pepper

Cook the pasta as per packet instructions.

Heat the olive oil and butter in a frying pan. Add the chicken and fry until cooked through. Remove with a slotted spoon and set aside.

Add the shallots to the pan, adding more olive oil or butter if needed, and heat gently until softened. Add the mushrooms and cook for a further 2 minutes or so.

Pour in the chicken stock and turn the heat up to high. Reduce the stock by half and then turn the heat down to a simmer. Add the chicken to the pan, along with the sour cream and stir through. Season and sprinkle paprika then simmer until the cream has thickened slightly.

Serve, accompanied by pasta and garnish with some chopped parsley.

Poulet Stroganoff

Ingrédients (4 personnes):

4 filets de poulet, coupés en lanières

2 càs d'huile d'olive

un peu de beurre

2 échalotes émincées

150 g de champignons de Paris, coupés en quarts

400 ml de bouillon de poulet

200 ml de crème épaisse

2 càc de paprika

Pâte

2 càs de persil, haché

sel et poivre noir

Faites cuire les pâtes selon les indications du paquet.

Faites chauffer l'huile d'olive et le beurre dans une sauteuse. Ajoutez les lanières de poulet et faites-les revenir jusqu'à ce qu'elles soient cuites. Réservez-les dans une assiette.

Ajoutez les échalotes dans la sauteuse, ajoutez de l'huile si besoin, and faites-les revenir jusqu'à ce qu'elles soient transparentes. Ajoutez les champignons et laissez cuire 2 mn.

Versez le bouillon et laissez le réduire de moitié a feu vif, puis laissez mijoter à feu doux. Ajoutez le poulet et la crème. Assaisonnez selon votre goût et ajoutez la paprika et laissez la sauce s'épaissir.

Servez avec les pâtes et parsemez de persil haché.