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