Chicken Stroganoff Dinner Print this recipe Details Serves: 4Number of ingredients: 10 To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1855Calories: 443Protein: 46.8gFat: 17.5gSaturated Fat: 6.9gCarbohydrates: 17.3gCarbohydrates per 100g: 3.05gFibre: 7gSodium: 450mgPotassium: 1321mg Ingredients 2 tablespoons olive oil 800g chicken thigh fillets, excess fat trimmed 1 large brown onion, thinly sliced 1 cup baby spinach, finely chopped 2 garlic cloves, crushed 200g cup mushrooms, sliced 1 cup chicken stock, reduced salt ¼ cup white wine 180g reduced fat sour cream or crème fraiche 3 cups broccoli florets, steamed for serving (or other vegetables of your choice) Method Remove excess skin from chicken thigh and cut into chunks. Heat 1 tablespoon oil in a large non-stick casserole dish over medium-high heat. Add chicken. Cook for several minutes each side or until light golden brown. Transfer chicken and any pan juices to a plate. On medium heat, heat 1 tablespoon olive oil in the casserole dish. Add onion and cook, stirring for 4 minutes until softened. Add mushrooms and cook stirring for 2 minutes until softened. Next add garlic and stir until fragrant. Add stock and wine to the casserole dish. Stir to combine. Add the chicken and any juice back to the casserole pot and simmer for approximately 6-8 minutes until chicken is cooked through and liquid slightly reduced. Turn off heat and stir in baby spinach and sour cream until thoroughly combined. Serve with steamed greens or other vegetables of your choice.
