Delicious Chicken Stroganoff Baked Potatoes
A classic using Chicken instead of beef and switching the mushrooms for some scallions which will work perfectly for any weekday dinner.
The half fat crème fraiche make this recipe ideal for anyone looking to have a delicious dinner without using the classic rich cream sauce.
Ingredients
- 4 baked potatoes
- 1 tbsp olive oil
- 400 g Chicken fillet diced
- 2 shallots thinly sliced
- 2 cloves garlic chopped
- 200 g mushrooms sliced optional
- 2 tbsp. smoked paprika
- 1 tsp Dijon mustard
- 1 tsp plain flour
- 300 ml chicken stock
- 4 Gherkins thinly sliced – optional
- 4 scallions sliced
- 4 tbsp irish Yogurts Clonakilty Half Fat crème fraiche
- 2 tbsp. flat-leaf parsley chopped
- Salt and pepper
Instructions
- Rub the potatoes with oli and season well . pierce with a fork all round. Place in the air fryer basket and air fryer
- in a sauté pan over a medium/ high heat, drizzle a little oil and add the chicken pieces. Brown for 45-60 seconds until lightly coloured.
- Next, add the shallots, garlic and cook for 2 minutes until lightly coloured.
- if using brandy, flambee the meat and vegetables by pouring the brandy carefully and then ignite.
- When the flame dies down, add the mustard, smoked paprika, salt and pepper. Stir and cook for 20 seconds then add the flour and cook a further 15 seconds.
- Pour in the stock and stir to loosen the mixture. Gently Scrape the base of the pan with a spatula to release all the bits that may have attached earlier and simmer for another 3-4 minutes until cooked through.
- Remove from the heat and stir in the gherkins and herbs to just warm them through.
- Check the seasoning and serve immediately with the baked potatoes and a dollop of the crème fraiche.