Friday, February 2, 2018

Chicken Stroganoff | Recipe




Chicken stroganoff is a king of indulgent meal that oozes pampering with every bite. Food blogger Tarika Singh brings you this one-skillet chicken dish featuring a creamy cashew sauce; a comfort food with a whole lot of flavour.

Ingredients:

1/3 cup cashews, soaked in filtered water for at least 2 hours

300 grams chicken breast (cut into strips)

2 Tablespoons olive oil

4 cloves of garlic, minced

1 shallot, finely chopped

150 to 200 grams button mushrooms, finely sliced

1/2 cup dry white wine

1 1/3 cups chicken stock

2 Tablespoons Worcester sauce

1 tsp dried thyme

Tiny pinch of grated nutmeg

Salt & pepper to season chicken, and later, the sauce

Chopped fresh parsley to garnish

Method:

- Season the chicken breasts with salt and pepper.

- In a pan, heat olive oil and add a minced garlic to it and cook it for about 30 seconds.

- Add the chicken strips and cook until they are browned on either side.

- Place the cashew nuts in the blender / food processor,add 1/4 cup of chicken stock, and blend until the nuts have completely disintegrated and the mixture forms a thick, creamy texture.

- Once the chicken is brown and crisp, place them on a separate plate and let the chicken rest.

- Heat a tbsp. of olive oil in the same pan and add a chopped shallot and let it caramelize.

- Add the remaining cloves of minced garlic & cook for about 30 seconds.

- Add the sliced mushrooms to the pan & cook them until most of the water released by them has dried up.

- Take the pan off the heat momentarily & add 1/2 cup of wine & put the pan back on heat.

- Cook until the wine has been reduced by half.

- Add the remaining chicken stock & cook until it has reduced slightly only.

- Add the thyme, grated nutmeg & Worcester sauce and stir to combine.

- Now add the chicken pieces back to the pan followed by the cashew cream & let it cook on a low simmer for a couple of minutes.

-Season with salt & pepper according to taste.

- Serve on a bed of pasta, egg noodles or rice and garnish with some freshly chopped parsley.





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