QUICK (NEW) CHICKEN STROGANOFF
1 tsp smoked paprika 1 tbs extra virgin olive oil 8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other
wild mushrooms 4 sprigs oregano 2 garlic cloves, sliced ½ cup (125ml) white wine ½ cup (125ml) sour cream 1 tbs Dijon mustard 2 bunches broccolini, blanched Micro radish, to serve (optional)
Season the underside (not skin) of the chicken with paprika, salt and pepper. Drizzle oil in a frypan then place chicken skin side down in the cold pan. Place over medium heat. When the chicken starts to sizzle, cook for 8 minutes or until the fat has rendered then turn and cook for a further 8 minutes or until chicken is cooked through. Remove from the pan and keep warm, keeping fat in the pan.
Add the mushrooms to the pan and cook for 4 minutes or until tender, then remove from the pan.
Add the oregano and garlic and cook for 1 minute or until fragrant. Add the wine, 1 cup (250ml) water and cook for 1 minute then add the sour cream, mustard and cook for a further 2-3 minutes until reduced slightly.
Return chicken and mushrooms to the pan to heat through. Serve with broccolini and top with micro radish.
NUTRITION • 94G PROTEIN • 32G SAT FAT • 3G CARB • 2G SUGARS • 550MG SODIUM • 1210 CAL (5055KJ)