Chicken stroganoff with saffron-braised rice

Name: Chicken stroganoff with saffron-braised rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Russian
Ingredients: 300 g/10½ oz/1½ cups long-grain rice; 600 ml/21 fl oz/scant 2½ cups Chicken or Vegetable Stock; 600 ml/21 fl oz/scant 2½ cups Chicken or Vegetable Stock; 1 tbsp saffron strands; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 50 g/1¾ oz/3½ tbsp unsalted butter; 3 small shallots, finely diced; 1 onion, finely diced; 2 tbsp unsalted butter; 1 tsp smoked paprika; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 1 tbsp chopped parsley leaves; ¼ tsp cayenne pepper; 4 skinless chicken breasts, cut into strips; 1 garlic clove, finely diced; 100 ml/3½ fl oz/scant ½ cup Chicken Stock; 3 tbsp brandy

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Stroganoff was one of the first dishes I put on the menu when I first started cooking so it’s a real nostalgia trip for me. To soak up all that lovely creamy sauce, my first choice is always to serve it with saffron rice, although you might prefer some freshly boiled plain rice.

Ingredients

2 tbsp unsalted butter
1 onion, finely diced
1 garlic clove, finely diced

Europe
Russia
Stew
Gluten-free
Eastern Europe

Method

Preheat the oven to 200°C/400°F/Gas 6. Melt the butter in a saucepan over a medium heat, add the onion and garlic and cook for 1 minute, stirring. Add the chicken strips and cook for 2-3 minutes on each side, then remove everything from the pan.

Return the pan to a high heat, a