- 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.
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!
- Preheat the oven to 200°C/400°F.
- 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.
- Remove to an oven tray and bake for around 30 minutes until crispy and cooked through.
- 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.
- 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.
- Butter the pasta and pour over the sauce then top with the chicken.