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Chicken & mushroom stroganoff
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Total Time:
40 minutes
Creamy chicken and mushroom stroganoff with a side of quick pickled red onions for a zesty touch - a delicious and comforting midweek meal. Enjoy!
Ingredients:
  • 160g brown rice
  • 3 sprigs fresh flat-leaf parsley
  • 150g chestnut mushrooms
  • 2 cloves garlic
  • ½ red onion
  • 1 tablespoon red wine vinegar
  • 4 skinless, boneless chicken thighs higher-welfare
  • ½ teaspoon sweet smoked paprika
  • ½ lemon
  • 100g baby spinach
  • 100g sour cream
Instructions:
  • In a medium pan, cook rice in boiling salted water over medium heat for 25 minutes until tender. Drain well. Season rice with black pepper, cover, and set aside. Chop parsley leaves and stalks, slice mushrooms, and chop garlic. For the quick pickle, thinly slice red onion, mix with vinegar, parsley, and sea salt, and set aside. Cut chicken into 2cm strips, toss with paprika, oil, and lemon zest. Season with salt and pepper. Heat oil in a frying pan, cook mushrooms and garlic for 4 minutes until golden. Add half of the quick pickle, cook for 1 minute, then transfer to a plate. Cook chicken for 5-6 minutes until golden and cooked through. Return mushroom mixture to the pan, add spinach, cook until wilted. Remove from heat, stir in sour cream, lemon juice, and season. Top with remaining quick pickle and serve with rice.

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