Paprika Chicken Stroganoff

Paprika Chicken Stroganoff Recipe

Looking for a meal that’s full of flavour, easy to prepare, and perfect for a family dinner or an impressive weekend dish? This Paprika Chicken Stroganoff offers a delicious twist on a classic comfort food, with tender strips of chicken, hearty mushrooms, and a rich, creamy sauce.

At The Maldon Butchery, we pride ourselves on providing top-quality, locally sourced meats, and this recipe showcases our premium chicken at its finest. Our boneless chicken breasts are perfect for this stroganoff, delivering tenderness and flavour that will truly elevate your dish.

Ingredients:

• 4 skinless, boneless chicken breasts (sourced fresh from The Maldon Butchery), cut into even-sized strips
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, finely chopped
• 400g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 1 tbsp sweet smoked paprika
• 1 tbsp wholegrain mustard
• Rock salt and freshly ground black pepper, to taste
• 300ml chicken stock
• 50ml white wine
• 250ml crème fraiche
• 2 tbsp chopped parsley
• 1 tbsp chopped gherkins

For the Accompaniments:

• 400g tagliatelle pasta
• A medley of carrots, green beans, and swede

Method:

1. Prepare the Chicken:
   Start by heating 1 tablespoon of olive oil and the butter in a large frying pan over medium heat. Gently fry the chicken strips in two batches, until they’re lightly golden. This ensures the chicken retains its juiciness while absorbing the flavours of the sauce. Set the chicken aside once cooked.

2. Build the Flavours:
   Add the remaining olive oil to the pan and cook the finely chopped onion for about 2 minutes, softening it. Then, toss in the sliced mushrooms and crushed garlic, gently frying for another 2–3 minutes. The mushrooms will take on a wonderful, earthy flavour as they brown.

3. Season and Simmer:
   Stir in the sweet smoked paprika and wholegrain mustard. The paprika adds a beautifully warm, smoky depth, while the mustard introduces a subtle tang. Season generously with rock salt and freshly ground black pepper to enhance the dish’s flavours. Return the chicken to the pan, then pour in the chicken stock and white wine, allowing the mixture to simmer gently.

4. Creamy Perfection:
   Reduce the heat and stir in the crème fraiche. Let it cook for an additional 10–12 minutes, stirring occasionally, until the sauce thickens and coats the chicken and mushrooms perfectly. This creamy sauce, infused with the paprika and mustard, is what gives this dish its comforting richness.

5. Finishing Touches:
   Your stroganoff is ready to serve, but it can also be reheated later in the oven if you’re preparing ahead. Before serving, garnish the dish with freshly chopped parsley and a sprinkle of chopped gherkins for a zesty contrast.

6. Serve with Style:
   Pair the stroganoff with freshly cooked tagliatelle pasta, which absorbs the sauce beautifully. For a balanced meal, serve alongside a medley of vegetables such as carrots, green beans, and swede for added texture and colour.

Top Tip:
After crushing garlic, wash your hands with soap and cold water to prevent the pungent smell from lingering on your skin.

Why Choose The Maldon Butchery?
At The Maldon Butchery, we take pride in selecting the finest meats, ensuring each cut is of the highest standard. Our expertly sourced chicken breasts are a prime example, offering tenderness and premium flavour to complement any dish. We know that great ingredients make great meals, and with this Paprika Chicken Stroganoff, you’re sure to impress your guests with a dish that combines both elegance and comfort.

This stroganoff is perfect for a cosy family dinner or a special gathering with friends. With its bold flavours and creamy sauce, it’s bound to become a favourite in your home, showcasing just how versatile our chicken can be in your kitchen.