Chicken stroganoff tray bake


Recipe may contain milk, sesame and lactose.

Sour cream gives this chicken stroganoff its signature richness and tang – this tray bake is an easy dinner that’s ready in under an hour.

11 Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 garlic clove, crushed

  • 2 tsp smoked paprika

  • 1kg chicken thigh cutlets, skin on, halved

  • 1 brown onion, cut into thin wedges

  • 10 fresh thyme sprigs

  • 6 (about 200g) flat mushrooms

  • 125g (1 ⁄2 cup) sour cream

  • 1 bunch broccolini, halved lengthways

  • Mashed potato, to serve

  • Steamed rice, to serve

3 Method Steps

  • Step 1

    Preheat oven to 200°C/ 180°C fan forced. Combine the oil

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    (2 tbsp extra virgin olive oil), garlic (1 garlic clove, crushed) and paprika (2 tsp smoked paprika) in a bowl. Season.

  • Step 2

    Transfer half the oil mixture to a large roasting dish. Add the chicken (1kg chicken thigh cutlets, skin on, halved) and toss to coat. Add the onion (1 brown onion, cut into thin wedges) and half the thyme (10 fresh thyme sprigs). Bake for 25 minutes or until the chicken starts to brown. Add the mushrooms (6 (about 200g) flat mushrooms). Bake for a further 10 minutes or until the chicken is cooked through.

  • Step 3

    Add the sour cream (125g (1 ⁄2 cup) sour cream) and 80ml (1 ⁄3 cup) water to the remaining oil mixture. Whisk until smooth then pour over the chicken mixture. Top with the broccolini (1 bunch broccolini, halved lengthways) and remaining thyme. Bake for 5-8 minutes or until the broccolini is tender and the sauce is bubbling. Serve with mashed potato (Mashed potato, to serve) or rice (Steamed rice, to serve).

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Image by Nigel Lough

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