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
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.
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
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.
A scrumptious dish!ReplyDelete
I like to eat it eat itReplyDelete
I like to eat it eat it
I like to eat it eat it
You like to... EAT IT !!!
(Inspired from: I like to move it move it)
This sounds scrumptious!ReplyDelete
I love beef stroganoff, and I've never tried the chicken version. Thanks for sharing. Looks really good!ReplyDelete
Well done! this is a proper italian dish!!!ReplyDelete
I love it! I don't eat red meat, so this is great for me, and stroganoff is such great winter comfort food.ReplyDelete
Thanks for stopping by my blog. This looks inviting. Comfort food at its best.ReplyDelete
Beef stroganoff is a family favorite and I'm sure we will enjoy this version with chicken. I posted your wonderful recipe for pear frangipane galette today, Cherine. What a great recipe! Thanks.ReplyDelete
Looks so yummy!ReplyDelete
Delicious! I love how you used chicken as opposed to beef. I will be making this soon!ReplyDelete
J'en ai jamais fait.ReplyDelete
Mais vu ton assiette c'est une erreur ! ;-)
Looks delicious yummy.ReplyDelete
Hello! I am your newest follower -- found you through Wives With Knives. Love your blog and especially love this recipe! I have never had stroganoff with chicken before but it sounds wonderful, so I will have to try it!ReplyDelete
I would love to give this a try. Beef stroganoff is a family fav. and I'm sure the chicken would be too.ReplyDelete
Wow, lovely pictures! LOVE IT! Good, now I can make chicken strognanoff for those who doesn't take beef:DReplyDelete
j'avoue que sur le lit de tagliatelles je ne peux que succomber !! je salive!ReplyDelete
Ce plat a l'air délicieux et pourtant je suis pas une fan de champignons! ;)ReplyDelete
Bravo pour tes photos!
What a Beauty! Delicious :)ReplyDelete
Great idea and lighter than beef! Love that photo.ReplyDelete
I've never made it but I actually think I'd prefer the chicken - after all, chicken just goes better with a creamy sauce than beef. Huh. Why didn't I think of that?ReplyDelete
A lovely comforting dish! My family would gobble this up in a moment!ReplyDelete
Il a l'air délicieux ce plat!!ReplyDelete
So nice stopping by to meet you. I didn't have to peruse many of your posts to find something that I would love to make! This dish looks so creamy and delicious. You have such a nice blog here. I am happy that you visited my blog and left your comment so I could come to meet you and read about your time in Paris and your cooking adventures :)