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Chicken stroganoff a comforting delight


About Thomas

I write because I can type. I can type because I have a keyboard.

I am a new age Australian resident that is experiencing this new continent with a fresh set of eyes. 

I write on a wide range of topics. Well, I write on food. There you have it, I write on a wide range of food as well. 


Stroganoff is pure comfort food. If it could restore its Russian creators 200 years ago, it will pep you up on any week night.

I love meals that require a bit of dedication. A meal that nurtures my continental tastes.

Chicken stroganoff, the ultimate comfort food.

Chicken stroganoff, the ultimate comfort food. Pic: Shutterstock

I'm always tempted to try out new dishes and in many instances, it does not turn out the way it should. But that’s fine, because we are not all meant to be Michelin-star chefs. If we were, they would all be out of a job.

One of the dishes that I have tried, tested and practiced to perfection is chicken stroganoff.

Stroganoff is pure comfort food. If it could restore its Russian creators 200 years ago, it will give you a lift on any week night. I love making mine with chicken tenders and serving with pasta.

Ingredients (Serves 3-4)

  • 2 tablespoons olive oil, divided
  • 450g chicken breast tenders, cut into 2.5cm pieces
  • 1 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 1/2 cups unsalted chicken stock, divided
  • 1 tablespoon all-purpose flour
  • 220g sliced cremini mushrooms (or Swiss browns)
  • 1 tablespoon minced garlic
  • 100g broccoli
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup dry white wine
  • 170g uncooked pasta
  • 1/2 cup light sour cream
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Method: 

  • Heat 1 tablespoon oil in a large dutch oven over medium-high heat.
  • Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add chicken to pan, cooking 6 minutes or until done, turning once. Remove from pan.
  • Combine 1 tablespoon stock and flour in a small bowl.
  • Add remaining 1 tablespoon oil to pan over medium-high.
  • Add mushrooms, cooking 8 minutes.
  • Stir in garlic and thyme, cooking 1 minute.
  • Add wine. Cook 2 minutes or until reduced by half, scraping pan to loosen browned bits.
  • Stir in remaining 2 cups and 7 tablespoons stock. Bring to a simmer.
  • Add pasta and cook, uncovered, 8 minutes or until done.
  • Stir in flour mixture. Cook 1 minute.
  • Remove pan from heat. Stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream.
  • Add steamed broccoli and cook 2 minutes.
  • Sprinkle with parsley.
  • Serve with wilted kale, dressed simply with a little lemon juice, or a beet salad dressed in horseradish cream. The dish will not disappoint.

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