It’s cold outside and at this time of year I’m yearning for some good old fashioned comfort food. I devised this recipe as a change from the traditional beef stroganoff – made with chicken it’s equally as delicious and the addition of sherry gives this dish a lovely flavour. The entire dish can be made in advance – perfect if you’re having guests. It also freezes well, so make double quantity and you’ll have dinner for another occasion. Serve it with risoni (or any pasta for that matter), mashed potatoes or rice. Oh, and a glass of chardonnay.
Ingredients (serves 4):
½ cup plain flour
1 teaspoon sweet paprika (you can use hot paprika if you like it spicy!)
750g chicken breast fillets, cut into bite-sized cubes
100g unsalted butter
1 large onion, peeled and chopped
400g mushrooms, peeled if necessary and sliced
½ cup dry white wine
1/3 cup sour cream
1 tablespoon tomato paste
½ cup chicken stock
½ teaspoon Worcestershire sauce
1½ tablespoons dry sherry
2 tablespoons chopped continental parsley
Salt and pepper to taste
Garnish: chopped continental parsley
Method (30 minutes):
1. Combine the flour and paprika in a bowl and toss the chicken cubes through, shaking off excess.
2. Melt half the butter in a large frypan over a medium heat. Add the chicken and cook for about 4-5 minutes or until browned, turning once. You may need to do this in 2 batches. Remove from the frypan and set aside.
3. Using the same pan, reduce the heat to medium-low and melt the remaining butter. Add the onions and a pinch of salt and cook until tender, stirring occasionally.
4. Add the mushrooms, cook until just tender, about 2-3 minutes.
5. Stir in the wine, bring to a simmer and allow to simmer for 2-3 minutes.
6. Add the sour cream, tomato paste, stock, Worcestershire sauce and sherry and mix well.
7. Bring to a simmer and add the chicken pieces. Simmer for 5 minutes or until chicken is tender.
8. Stir through parsley and check for seasoning, adding salt and/or pepper if necessary.
9. Serve and garnish with chopped continental parsley.