A one-pot comfort classic, made lighter and richer with Carol's all-natural Chicken Stock. Tender chicken, mushrooms and garlic simmer together in a paprika-spiced sauce, finished with a splash of white wine and a spoonful of sour cream for that classic stroganoff tang. Simple, satisfying, and on the table in well under an hour - real flavour from real ingredients, no shortcuts needed.
Ingredients
450g chicken breast, thinly sliced
300g chestnut mushrooms, sliced
½ onion, sliced
3-4 cloves garlic, minced
1 tsp paprika
125ml dry white wine
750ml Carol’s Stock Market chicken stock
1 tbsp flour
200g fresh tagliatelle pasta (or similar)
4 generous tbsp sour cream
1 tsp Dijon mustard
Salt & pepper
Fresh parsley, roughly chopped)
Serves
4
Method
Heat a large saucepan or Dutch oven over medium high heat with a drizzle of olive oil.
Add the chicken to the pan, season lightly with salt and pepper, and cook until browned and cooked through.
Remove cooked chicken to a clean plate and set aside.
Add the mushrooms to the pan with a small splash of water, then until the mushrooms have softened, stirring occasionally, 4-5 minutes.
Lower heat to medium and add a light drizzle of oil if needed then add the sliced onion and cook until the onions are tender.
Stir in the garlic and paprika and cook for another 30 seconds.
Pour in the wine and scrape the bottom of the pan to loosen any browned bits. Simmer until the wine has reduced by half.
In a small bowl, mix the flour with 3-4 tbsp of the chicken stock to make a smooth paste, then set aside.
Pour the remaining stock into the pan then increase heat to bring liquid to a rapid simmer.
Once bubbling, add the fresh pasta, cover with a lid, and simmer until the pasta is cooked through, 2-3 minutes or as directed on the packaging.
Remove from heat then add the flour paste, stirring well as you add it, then mix through. The sauce will thicken with the residual heat.
Finally, stir in the sour cream and Dijon mustard, then taste for seasoning and add more salt and pepper if needed.
Serve hot garnished generously with chopped parsley.
