All of the credits for this Stroganoff recipe have to go to Olivia’s Cuisine for making what could well be the best stroganoff we’ve ever tasted… don’t tell our mothers! This is a great example of a meal that you could buy ready-made with no knowledge of where the chicken inside is coming from. Switch the unknown for the quality you hopefully know and love from Springfield.
- 1 kg of Diced Organic or Free Range Chicken Breast Fillet
- 1 teaspoon paprika
- 6 cloves of garlic, minced
- 2 tablespoons plain flour
- 1 large onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cognac (or brandy)
- 3 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 tin chopped tomatoes
- 350ml double cream
- Salt to taste
- Chopped chives to garnish
- In a large bowl, mix the chicken cubes with the salt, garlic, the paprika and the flour until all the chicken is coated.
- In a large skillet over medium high heat, heat the olive oil and the butter and sauté the onion until translucent (about 2 minutes).
- Add the chicken and cook until the chicken is browned on all sides (about 5 minutes).
- Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.
- Once the flames have gone out completely, add the mustard and the ketchup and cook for a minute.
- Add the crushed tomatoes and stir until everything is incorporated.
- Check to see if the chicken is cooked through. If it isn’t, lower the heat and let it simmer until the chicken is done. If it is, stir in the heavy cream and let the stroganoff cook for an additional 5 minutes.
- Sprinkle some chopped chives to garnish and serve hot!