Roasted Chicken Stroganoff, one pot cooking!

Name: Roasted Chicken Stroganoff, one pot cooking!
Prep time: 15 min
Cook time: 35 min
Yield: 4 serves
Ingredients: 4 chicken thighs skin on; 100 gm flour; 60 ml oil; 150 gm onion, diced; 500 gm mushrooms sliced; 2 cloves garlic; 1 tsp paprika; 60 gm dijon mustard (maille); 1 tbsp flour; 150 ml sour cream; 250 ml chicken stock; 1 teasp salt; 1 tbsp parsley

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4 serves
Course
Main Course, Dinner
Cuisine
Australian

Roasted Chicken Stroganoff, one pot cooking!

Iris Warren

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In this version, you get crispy delicious Roasted Chicken Stroganoff in one pot!

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Ingredients

Servings

4 chicken thighs skin on 1 bone in, large no drumstick
100 gm flour 1/2 cup
60 ml oil 3 tablespoons
150 gm onion, diced 1 x medium
500 gm mushrooms sliced button or swiss brown (8oz)
2 cloves garlic crushed
1 tsp paprika sweet or smoked
60 gm dijon mustard (maille) 3 heaped tablespoons
1 tbsp flour extra
150 ml sour cream or creme fraiche (5.3 oz)
250 ml chicken stock or water and a stock cube (1 cup)
1 teasp salt
1 tbsp parsley chopped

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Instructions

Set the oven to 180 C/ 350F. You will need an oven proof pot with a wide bottom and sides that aren't too high.
Pell and dice the onion. Crush the garlic and set it aside
Put the paprika, dijon mustard and sour cream in a bowl and gradually stir in the stock.
Put the 1/2 cup of flour into a bowl. Roll the chicken pieces in the flour. Empty the flour and set the bowl aside.
Heat the oven pot over medium-high heat. When nice and hot add the olive oil and fry the chicken skin side down first. Turn over after several minutes and when golden. Take the chicken out of the pan and put it onto the bowl set aside.
Pour off a little of the oil. Leave a small amount to saute the onions in ( or add a glug more olive oil). With the heat on medium, add the onions and garlic in the pot and stir until fragrant and just soft. Add the mushrooms and stir until starting to soften (and they will shrink down). Add the extra tablespoon of flour and stir well.
Pour in the sauce mix and stir well. Put the chicken on top skin side up. Put the pot into the oven
Roast the chicken for 35 minutes. Take out of the oven and either put a thermometer into the thickest part of the chicken. It needs to be just over 65F. If you don't have a thermometer pierce the thickest part of the chicken with a knife to make sure the juices run clear.
Now you are ready to serve the chicken with rice or pasta or couscous

Notes

Wanna make this vegetarian?
You can buy sliced, mushrooms if that's easier. You can use ready sliced mushrooms too if you want
You can add garlic powder and paprika to the chicken coating flour. This gives it extra flavour
If you can't find the bone-in thighs with skin you can use thigh fillets. They won't take a shorter amount of time to cook through. try approximately 20 minutes.
If you want to skip the flour coating on the chicken you can add 3 tablespoons of flour to the mushrooms and stir well before adding the liquid
Instead of using chicken use classic or hard tofu and toss in flour and fry just like the chicken. Use vegetable stock (or cube) in the sauce. Add it to the top of the pot and bake for 20 minutes.
Alternatively, you can chop cauliflower into medium sized florets from 1 head of cauliflower. Toss the cauliflower in flour with 1 teaspoon garlic powder, 1 teaspoon paprika and salt and pepper. Fry in a little olive oil before putting it onto the top of the mushroom sauce (made with vegetable stock). Bake for 20 minutes.
Sprinkle with chopped parsley