Nigella Chicken Stroganoff

This creamy and comforting Chicken Stroganoff by Nigella Lawson is a quick and easy weeknight meal. With tender chicken, mushrooms, and a rich sauce, it’s the perfect dish for cozy nights. You can easily adjust the ingredients to suit your taste, making it a flexible and flavorful choice.

Ingredients Needed

• 1 tbsp olive oil
• 1 tbsp butter
• 400g/14oz chestnut mushrooms, halved
• 2 red onions, chopped
• 2 garlic cloves, finely chopped
• 3 skinless, boneless chicken breasts, cut into bite-sized pieces
• 300ml/10fl oz chicken stock
• 1 tbsp tomato purée
• 1 tbsp wholegrain mustard
• 1 tbsp sweet smoked paprika
• 250ml/9fl oz soured cream (use reduced-fat soured cream if preferred)
• Small handful of chopped tarragon or parsley
• Salt and freshly ground black pepper

How To Make Chicken Stroganoff

1. Cooking the Vegetables: Heat the oil and butter in a wide, non-stick frying pan over medium heat. Add the mushrooms, red onions, and garlic, and stir-fry for 3–4 minutes, or until lightly golden brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
2. Cooking the Chicken: Return the pan to the heat and stir-fry the chicken for 6–7 minutes, or until lightly browned.
3. Making the Sauce: Pour in the stock, tomato purée, mustard, and smoked paprika, and season well with salt and pepper.
4. Combining Ingredients: Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped tarragon or parsley. Cook for 8–10 minutes, stirring occasionally, or until the sauce has thickened.
5. Final Touches: Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warm bowls.

Recipe Tips

• Use a non-stick pan: This helps prevent the sauce from sticking and burning, ensuring a smooth, creamy texture.
• Don’t overcook the chicken: Stir-fry the chicken just until lightly browned to keep it tender and juicy.
• Use full-fat soured cream: For a richer, creamier sauce, opt for full-fat sour cream instead of reduced-fat.
• Let the sauce simmer: Allow the sauce to cook on low heat for 8–10 minutes to thicken and develop the best flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Stroganoff cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: To freeze, let the dish cool completely and store it in an airtight container. It will be kept in the freezer for up to 3 months. To serve, thaw overnight in the fridge and reheat gently on the stove.
• Reheat: Reheat the Chicken Stroganoff in a pan over low heat, stirring occasionally, for 5-7 minutes until hot. Add a splash of stock or water if the sauce thickens too much.

Nutrition Facts

Serving Size: 1 serving (approximately 221g)

• Calories: 311
• Total Fat: 12g
• Saturated Fat: 6g
• Trans Fat: 0.2g
• Cholesterol: 101mg
• Sodium: 418mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 24

Try More Nigella Recipes:

• Nigella Prawn And Mango Curry
• Nigella Watermelon And Feta Salad
• Nigella Coca Cola Cake
• Nigella Lemon Risotto