Chicken Stroganoff
4 servings
60 minutes
Chicken Stroganoff is a variation of the classic Russian dish traditionally made with beef. Its history dates back to the 19th century and is named after Count Stroganov. In this recipe, tender chicken fillet is combined with aromatic leeks, bacon, and a creamy sour cream sauce that gives the dish a velvety texture and rich flavor. The slight spiciness of paprika and garlic complements the tenderness of the chicken, while chicken broth deepens and enriches the sauce. The dish pairs perfectly with sides like mashed potatoes, rice, or fresh bread. It cooks quickly and makes a wonderful option for a cozy home dinner while preserving the best traditions of European cuisine.
1
Cut the leek and onion into small cubes, and the chicken breast into strips or cubes.
- Leek: 1 piece
- Onion: 1 piece
- Chicken breast: 400 g
2
In a pan, fry the bacon over medium heat until crispy. Then, chop it finely.
- Bacon: 250 g
3
In the pan where you just fried bacon, add onion. Sauté lightly and add chicken breasts.
- Onion: 1 piece
- Chicken breast: 400 g
4
Fry for 5-10 minutes, stirring constantly.
5
Add all the spices (paprika, pepper, salt, and garlic) to the chicken and pour in the broth. Bring to a boil, then reduce the heat, cover, and cook for 8-12 minutes.
- Paprika: 0.3 teaspoon
- Ground black pepper: 0.1 teaspoon
- Salt: 0.3 teaspoon
- Garlic: 2 cloves
- Chicken broth: 180 ml
6
In a bowl, mix sour cream with flour.
- Sour cream: 110 g
- Wheat flour: 1 tablespoon
7
Pour the sour cream with flour over the chicken. Mix and bring to a boil. Then reduce the heat and cook covered for 2-5 minutes.
- Sour cream: 110 g
- Wheat flour: 1 tablespoon