MODERN CHICKEN STROGAN OFF

INGREDIENTS

• 1 tsp smoked paprika
• 1 tbs extra virgin olive oil
• 8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other wild mushrooms
• 4 sprigs oregano
• 2 garlic cloves, sliced
• 1⁄2 cup (125ml) white wine
• 1⁄2 cup (125ml) sour cream
• 1 tbs Dijon mustard
• 2 bunches broccolini, blanched
• Micro radish, to serve (optional)

• METHOD

  • 1
    Season the underside (not skin) of the chicken with paprika, salt and pepper.
  • 2
    Drizzle oil in a frypan then place chicken skin side down in the cold pan.
  • 3
    Place over medium heat. When the chicken starts to sizzle, cook for 8 minutes or until the fat has rendered then turn and cook for a further 8 minutes or until chicken is cooked through.
  • 4
    Remove from the pan and keep warm, keeping fat in the pan. Add the mushrooms to the pan and cook for 4 minutes or until tender, then remove from the pan.
  • 5
    Add the oregano and garlic and cook for 1 minute or until fragrant. Add the wine, 1 cup (250ml) water and cook for 1 minute then add the sour cream, mustard and cook for a further 2-3 minutes until reduced slightly.
  • 6
    Return chicken and mushrooms to the pan to heat through. Serve with broccolini and top with micro radish.