Chicken Stroganoff

 

INGREDIENTS

Yield:4 servings

• 4tablespoons unsalted butter
• 1pound button mushrooms, wiped clean and cut into quarters
• Kosher salt
• 1large yellow onion, finely diced
• 4garlic cloves, minced
• 1fresh or dried bay leaf
• 1cup heavy cream
• 1pound boneless, skinless chicken breasts, cut into ½-inch pieces
• 1cup tomato purée or passata
• 1tablespoon ketchup
• 1tablespoon Dijon mustard
• 2teaspoons Worcestershire sauce
• ⅓cup parsley leaves, roughly chopped
• Freshly cracked black pepper
• Cooked white rice, for serving
• Crispy potato sticks, for serving

PREPARATION

1. Step 1

   Place a medium pot over medium-high heat and add the butter. When the butter has started foaming, add the mushrooms, toss to coat and season with a large pinch of salt. Cook, stirring frequently, until the mushrooms have released all their liquid and are a deep mahogany brown, about 15 minutes.

2. Step 2

   Add the onion, garlic and bay leaf and cook, stirring frequently, until onion and garlic are fragrant, softened and a little brown along the edges, about 5 minutes.

3. Step 3

   Add the heavy cream, scraping off any stuck-on bits with a spatula or wooden spoon. Add the chicken, tomato purée, ketchup, mustard, Worcestershire sauce and a large pinch of salt. Stir to combine, bring to a gentle simmer and cook until flavors meld and chicken is fully cooked, about 10 minutes.

4. Step 4

   Take the pan off the heat, remove and discard the bay leaf and stir in the parsley. Taste and season with salt and pepper. Serve on top of white rice and garnish with a handful of potato sticks.