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Chicken Stroganoff
4 servings
| prepWipe mushrooms clean; cut into quarters | ||
| prepDice onion finely | ||
| prepMince garlic cloves | ||
| prepCut chicken into ½-inch pieces | ||
| prepChop parsley roughly | ||
| 4 tablespoons / 55 g unsalted butter | Melt butter, sauté mushrooms until mahogany, 15 min | Remove bay leaf, stir in parsley, season & serve |
| 1 pound / 450 g button mushrooms, quartered | ||
| Kosher salt | ||
| 1 large yellow onion, finely diced | Add onion, garlic, bay leaf; cook 5 min | |
| 4 garlic cloves, minced | ||
| 1 fresh or dried bay leaf | ||
| 1 cup / 240 ml heavy cream | Add cream & chicken mixture; simmer 10 min | |
| 1 pound / 450 g boneless, skinless chicken breasts, cut into ½-inch pieces | ||
| 1 cup / 240 ml tomato purée or passata | ||
| 1 tablespoon ketchup | ||
| 1 tablespoon Dijon mustard | ||
| 2 teaspoons Worcestershire sauce | ||
| ⅓ cup / 12 g parsley leaves, roughly chopped | ||
| Freshly cracked black pepper | ||
| Cooked white rice, for serving | ||
| Crispy potato sticks, for serving | ||
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