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Chicken stroganoff

Name: Colin Fassnidge's modern chicken stroganoff
Yield: 4
Ingredients: 1 tsp smoked paprika; 1 tbs extra virgin olive oil; 8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other wild mushrooms; 4 sprigs oregano; 2 garlic cloves, sliced; 1⁄2 cup (125ml) white wine; 1⁄2 cup (125ml) sour cream; 1 tbs Dijon mustard; 2 bunches broccolini, blanched; Micro radish, to serve (optional)

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 05, 2016

Colin Fassnidge is bringing this old classic back in a mid-week or weekend, get-it-cooked-in-no-time kind of way. You'll love it!

1 tsp smoked paprika
1 tbs extra virgin olive oil
8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other wild mushrooms
4 sprigs oregano
2 garlic cloves, sliced
1⁄2 cup (125ml) white wine
1⁄2 cup (125ml) sour cream
1 tbs Dijon mustard
2 bunches broccolini, blanched
Micro radish, to serve (optional)

Method

1.

Season the underside (not skin) of the chicken with paprika, salt and pepper.
2.

Drizzle oil in a frypan then place chicken skin side down in the cold pan.
3.

Place over medium heat. When the chicken starts to sizzle, cook for 8 minutes or until the fat has rendered then turn and cook for a further 8 minutes or until chicken is cooked through.
4.

Remove from the pan and keep warm, keeping fat in the pan. Add the mushrooms to the pan and cook for 4 minutes or until tender, then remove from the pan.
5.

Add the oregano and garlic and cook for 1 minute or until fragrant. Add the wine, 1 cup (250ml) water and cook for 1 minute then add the sour cream, mustard and cook for a further 2-3 minutes until reduced slightly.
6.

Return chicken and mushrooms to the pan to heat through. Serve with broccolini and top with micro radish.