Chicken stroganoff

Chicken stroganoff

Kurczak w potrawce

Borsch, Vodka and Tears
Bonnie Savage

Stroganoff is usually made with beef but, once again at Borsch, we have gone for a crowd pleaser, both in flavour and in name. This dish is extremely forgiving. It keeps well and reheats well. You can freeze it for up to three months. At Borsch we serve it with a few slices of rye bread but it also goes well with rice.


Quantity Ingredient
500g skinless chicken thigh fillets
2 tablespoons plain flour
1/4 teaspoon sweet paprika
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons vegetable oil
250ml beef stock
1 brown onion, diced
200g button mushrooms, sliced
250g sour cream


  1. Trim any excess fat from the chicken thighs and cut them into 1 cm dice. Place in a large bowl with the flour, paprika, marjoram, pepper and 1 teaspoon of the salt. Toss well to thoroughly coat the chicken on all sides.
  2. Heat 1 tablespoon of the oil in a large heavy-based saucepan over medium–high heat. Add the chicken and cook for about 5 minutes, stirring often and scraping the base of the pan to make sure it doesn’t catch, until the chicken is cooked through and lightly browned. Remove the chicken to a bowl.
  3. Return the pan to the heat and when any bits stuck to the base of the pan are sizzling, add the stock and use a wooden spoon to loosen them. When it is all thoroughly detached, pour the stock over the chicken.
  4. Heat the remaining oil in a clean pan over medium heat. Add the onion and mushroom, and sprinkle in the remaining salt — this helps the vegetables to break down. Stir constantly over medium heat until the onions are soft and translucent, about 5 minutes. Return the chicken and stock to the pan with the sour cream, stirring well to incorporate. Bring the mixture to a simmer and let it cook for a further 10 minutes, stirring constantly to prevent it from sticking. Serve hot.
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