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  1. Home
  2. stroganoff recipe

Chicken Stroganoff

A rich creamy sauce, earthy mushrooms and only one pot to wash up - it's no wonder this chicken dish is always a family favourite. - by Hannah Oakshott
  • 28 Jan 2016
Chicken Stroganoff
Cook: 42 Minutes - medium - Serves 4 - nut-free - egg-free - pregnancy-safe
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A rich creamy sauce, earthy mushrooms and only one pot to wash up - it's no wonder this chicken dish is always a family favourite.

Ingredients

2 tsp olive oil

8 chicken drumsticks

200 g punnet sliced mushrooms

2 x 175 g sachets beef stroganoff recipe base

1 cup water

¼ cup sour cream

⅓ cup drained roasted red capsicum strips

450 g packet microwave long-grain white rice

½ cup flat-leaf parsley, chopped, to garnish

Method

  1. Heat oil in large, deep frying 
pan over a high heat. Add 
chicken. Cook, turning, for about 
5 minutes, or until browned. Transfer to a plate.
  2. Add mushrooms to same pan. Cook, stirring occasionally, for about 2 minutes, or until beginning to soften.
  3. Add recipe bases and water. Stir to combine. Return chicken to pan. Gently boil, covered, for about 25 minutes, or until chicken is tender. Turn chicken. Simmer, uncovered, for about 5 minutes, or until slightly thickened. Remove from heat. Stir in cream and capsicum.
  4. Meanwhile, heat rice according to packet directions.
  5. Serve chicken with rice. Garnish with parsley.

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