Crispy Chicken Stoganoff Pasta

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SERVES

4 people

TIME

30 mins

INGREDIENTS

  • 4 chicken thighs, deboned
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tbsp thyme
  • 2 tbsp oil
  • 1 large white onion, sliced
  • 3 garlic cloves, finely diced
  • 5 - 6 large chestnut mushrooms, sliced
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 cup chicken stock
  • 1 small glass wine
  • 1/2 cup sour cream
  • 1 tbsp dijon mustard
  • 1/2 cup chopped parsley.
  • Papperdelle

It's not often we feature a Russian dish on Twisted, but the (admittedly rather bastardised) stroganoff is an exception. Internationally adored this simple classic is everything we love - creamy, delicious comfort food. Served with buttery pappardelle this is an ideal midweek sumptuous dinner. Forwards, Russia!

Directions

  1. Preheat the oven to 200°C/400°F.
  2. Rub the salt, pepper, thyme and oil into the chicken thighs and fry them, skin side down in a wide heavy bottomed sautee pan. Turn them over after around 3 - 4 minutes.
  3. Remove to an oven tray and bake for around 30 minutes until crispy and cooked through.
  4. Meanwhile, fry the onion in a little butter until soft, roughly 5 minutes. Add the garlic and cook for another minute before adding the mushrooms and frying for another 5 - 10 minutes, until they've softened and released some moisture.
  5. Add the paprika and stir everything together then pour over the chicken stock and white wine and stir. Bring to a simmer and stir in the sour cream and parsley. Allow to thicken for a bit while you cook your pasta and cut the chicken against the grain into slices.
  6. Butter the pasta and pour over the sauce then top with the chicken.