Chicken Stroganoff a la Mennell

A classic dish with flavour and comfort, and a splash of brandy in this case.

You will need (serves 4):

  • 4 chicken breasts, cut into strips
  • 2 small onions, diced (or 4 shallots)
  • 300g variety of mushrooms (I used portobello, button, chesnut and Chinese), sliced
  • 150ml/g soured cream
  • 400ml chicken stock
  • 50ml brandy
  • 3 tsp dried parsley/ a handful of fresh, chopped small
  • 3 tsp paprika
  • Salt and pepper 
  • Basmati rice (300g ish/ 1 big cup full)
  • 20g butter
  • 2 tbsp oil (vegetable if possible)

Making the dish:

  1. Put the rice into a pan and add two large cups of boiling water and a knob of butter.
  2. Meanwhile, begin pan frying the chicken and onion. Once cooked add the mushrooms. 
  3.  Add the brandy, herbs and spices and mix in for a few minutes. 
  4. Add the stock and soured cream and allow to reduce on a low heat. Meanwhile, boil the rice.
  5. Once reduced and cooked, serve immediately with a side of vegetables or on its own. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s