Simple Winter Suppers with Falcon Enamelware

Chicken and Mushroom Stroganoff

With Rose from @mumonmuddylane
Chicken and Mushroom Stroganoff served in the most beautiful Oval Serving Plate from Falcon Enamelware

As the nights draw in our minds naturally turn towards food for warmth and comfort. Salads be gone! Grilled food be banished! Warming, hearty, belly satisfying nourishment is required and what better than the second recipe in our new series: Chicken Stroganoff – creamy, smokey, heart warming deliciousness. Fancy enough for friends but cosy enough for a simple winter supper.

We have teamed up with our wonderful friends at Falcon Enamelware to cook the simplest dish that can be left in the Aga whilst the family gather themselves (“I’ll definitely be home by 6…”, “I just need to finish this Mummy…”) but can also elevate a table with colour and its traditional comforting appearance. Beautiful classic enamelware that can be used for cooking and serving. More style less washing up – a winter win!

Chicken and Mushroom Stroganoff

Serves 4-5 people

Preparation time: 45 minutes

Ingredients:

3 garlic cloves, minced

1 tablespoon smoked tomato paste (or 1 tablespoon ordinary tomato puree and 1 tablespoon smoked paprika)

2 onions, diced

1 tablespoon plain flour

1 punnet of chestnut mushrooms, sliced

200ml chicken stock

300ml creme fraiche

3 teaspoons dried thyme

1 pack of fresh parsley, chopped

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

25g salted butter

5 chicken thigh fillets

Salt and pepper, to taste

Rapeseed oil, for cooking

Instructions:

1. Sprinkle flour, 1 teaspoon thyme, salt, and pepper on the chicken thighs in a bowl and combine until the chicken is totally coated in a dusting of the flour mix.

2. Heat a little rapeseed oil in a pan and brown off the chicken thighs for 2 minutes on each side to seal in the moisture. Transfer the partially cooked chicken to a plate and set aside.

3. In the same pan, melt the butter then add the onions and garlic and sauté until softened .

4. Add the sliced mushrooms and continue to cook for a couple of minutes.

5. Stir in the remaining thyme and the flour leftover in the bowl from dusting the chicken.(Dont worry that it touched the raw chicken, it will all cook off thoroughly)

6. Pour in the chicken stock and add the smoked tomato paste and the Dijon mustard.

7. Add the creme fraiche and stir to combine. Season with salt and pepper to taste.

8. Let the mixture simmer for a few minutes, then add half of the chopped parsley and the Worcestershire sauce.

9. Preheat the oven to 220 degrees Celsius.

10. Place the chicken thighs on top of the mushroom sauce in the pan.

11. Transfer the pan to the preheated oven and bake for 30 minutes.

12. Serve with fluffy rice and steamed, buttered, purple sprouting broccoli.

13. Garnish with the remaining chopped parsley.

      Enjoy,

Moml x

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