Hearst Owned

Chicken and Mushroom Stroganoff

Name: Chicken and Mushroom Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 1 medium onion, roughly chopped; 2 garlic cloves, crushed; 4 x 125 g (4oz) chicken thighs, including skin and bones; 250 g (9oz) closed-cup mushrooms, roughly chopped; 200 g (7oz) brown rice, washed; 50 mL (2fl oz) port; 125 mL (4fl oz) hot chicken stock; 150 mL (1/4 pint) double cream; Leaves from 2 thyme sprigs, plus extra to garnish; 50 g (2oz) baby leaf spinach

This easy chicken and mushroom stroganoff will make a pleasant midweek meal.

By The GH Kitchen TeamPublished: 17 January 2009

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

601

Ingredients

2 Tbsp. olive oil
1 medium onion, roughly chopped
2 garlic cloves, crushed
4 x 125 g (4oz) chicken thighs, including skin and bones
250 g (9oz) closed-cup mushrooms, roughly chopped
200 g (7oz) brown rice, washed
50 ml (2fl oz) port
125 ml (4fl oz) hot chicken stock
150 ml (1/4 pint) double cream
Leaves from 2 thyme sprigs, plus extra to garnish
50 g (2oz) baby leaf spinach

Directions

1. Step 1
  Heat 1tbsp oil in a large pan and gently cook the onion and garlic, covered, for 10-15min until soft. Remove from the pan and set aside. Increase the heat to medium, then add the remaining 1tbsp oil. Fry the chicken until golden, then add the mushrooms. Cook for 5min until most of the liquid has evaporated.
2. Step 2
  Put the rice into a separate pan, then pour over 450ml (¾ pint) hot water. Cover and bring to the boil. Turn the heat to low and cook according to packet instructions.
3. Step 3
  Return onion mix to the chicken pan and stir in the port. Use a wooden spoon to scrape all the goodness from the base of the pan, then stir in the stock, cream and thyme leaves. Simmer for 5min.
4. Step 4
  Take the chicken thighs out, discard the skin and bones and pull the meat into pieces. Return to the pan. Add the spinach and stir to wilt. Taste for seasoning. To serve, divide the rice among four plates and ladle over the stroganoff. Garnish with the remaining thyme.

Per Serving:

Calories: 601
Total carbs: 19 g
Sugars: 4 g
Total fat: 45 g
Saturated fat: 18 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time