Chicken Stroganoff

Cook time 30 minutes
Servings 4


1 tbsp extra virgin olive oil

50g dried porcini mushrooms

1 brown onion, sliced

2 cloves of garlic, chopped

2 chicken breasts, sliced into 2cm batons

2 tsp paprika

200g button mushrooms

1 tbsp tomato paste

100ml white wine

200ml sour cream

2 dill pickles, sliced

2 sprigs of dill, leaves picked

1 pinch of salt and pepper

Chicken Stroganoff


Place porcini mushrooms in a bowl of warm water and rehydrate for 20 minutes. Drain and reserve the liquid.

In a large sauté pan, add half of the extra virgin olive oil and seal chicken on all sides, then remove.

Add remaining extra virgin olive oil and sweat off the onions with garlic. Turn the heat up and add the mushrooms, including the drained porcini and cook for 5 minutes or until lightly coloured and soft. Season with salt and pepper. Add paprika, tomato paste, wine and reserved mushroom liquid then return the chicken and saute for another 4-5 minutes. Finish off with the sour cream and a little of the pickle juice and thicken over a medium heat. Serve with steamed rice and sprinkle over pickles and dill.