Page 6 - Bayswater Gardens Newsletter Autumn 2019
P. 6
6 BAYSWATER NEWS, AUTUMN 2019
Chicken Stroganoff What’s
Cooking
with Ashley, Group Executive Chef
I took some time off earlier in the year Ingredients: Method:
to cruise with my family to the South
Pacific, visiting Noumea, Mystery 500g chicken thigh fillet sliced 1. Place the chicken, thyme, half
Island and the Isle of Pines. Now I'm 1 x large brown onion sliced the garlic and half the oil in a
back into the swing of things. The 1/2 x tspn minced garlic baking tray and mix thoroughly
Food Services Teams at our 1/2 x bunch fresh thyme finely 2. Bake uncovered for 15
residences are busy preparing and minutes at 170 degrees
planning lovely fresh food for our chopped 3. While the chicken is cooking,
menus for the year. 2 x cups button/cup mushrooms
quartered heat a pot
On the food front, we have some 1/4 x cup white wine 4. Add the remaining oil and
delicious mushrooms available - 1/4 x cup chicken stock onions, cook until brown
button and cup varieties (mainly due 1/2 x cup thickened cream 5. Add the remaining thyme,
to the humidity, lately). One dish that 1/2 x cup gravy or beef stock garlic and paprika, cook for 2-3
never tires is the old favourite 1/4 x cup sour cream minutes
Stroganoff. I like to swap the 1/2 x tspn smoked paprika 6. Add the wine and boil down
traditional beef ingredient for 1 x tspn Worcestershire sauce by half
chicken, for a change. The addition of 1/2 x bunch chopped parsley 7. Add the mushrooms, cover
quartered cup mushrooms ensures 2 x tbsp vegetable oil with a lid and cook for 10
the dish is succulent and full of Salt and pepper to taste minutes
flavour. This dish can be served with 8. Add the chicken, including all
rice or fluffy mashed potatoes. Enjoy! the juices
9. Bring to the boil and add the
Worcestershire sauce, gravy and
cream
10. After 5 minutes, stir in the
parsley and sour cream
11. Add salt and pepper to taste
