Chicken, Mushroom & Tarragon Stroganoff (Serves 2)
Equipment needed 1 x small pan for rice 1 x Frying pan/skillet A couple of sharp knives A strainer for the rice (maybe) Ingredients 1 x medium sized onion (diced) 1 x clove garlic (crushed or diced) 1 x medium chicken breast (thinly sliced) 100g/3.5oz chestnut or button mushrooms (sliced) 3 tbsp crème fraiche Small bunch of fresh tarragon 150ml/5 fl oz strong chicken stock 60ml/2fl oz cooking oil 125g long grain rice or mixed grains Method Cook the rice or grains/cous cous as you normally would Add half the oil to the frying pan/skillet and heat on the hob Add the diced onion and fry gently for 2-3 minutes until soft, but not browned Add the thinly-sliced chicken to the pan and fry for 2-3 minutes until cooked Add the remaining oil, along with the mushrooms and garlic to the pan and cook for another 4-5 minutes, until the mushrooms are heated through and have started to brown. Now add the crème fraiche, chicken stock and tarragon Stir through, bring to the boil and simmer for 1 minute Serve with the cooked rice/mixed grains/cous cous This recipe feeds two people, but can easily feed more just by multiplying the amounts. Don’t forget to ‘like’ the Simple Gourmet Cooking Facebook page, so you will get notifications when I go live https://www.facebook.com/SimpleGourmetCooking
