Protein Swap | Creamy Chicken Stroganoff
with Shimeji Mushrooms over Rustic Mash
Cooking time
30 minutes
Servings
2/4
Calories
670 /serving
Meet your new favourite comfort food. It has all the lusciousness of classic stroganoff (hello, sour cream, fresh thyme and Dijon) enhanced with slender shimeji mushrooms and peas. There’s no cozier coating for juicy chicken thighs presented over a buttery potato mash.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 150g Shimeji mushrooms
- 450g Potatoes
- 4g Thyme
- 2 Garlic cloves
- 15ml Dijon mustard
- 150g Green peas
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
12 g
Sodium
990 mg
Total Carb
59 g
Sugars
9 g
Protein
46 g
Fibre
8 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, remove the bottom of the mushrooms; separate the mushrooms.
- Pick the thyme leaves off the stems; roughly chop the leaves.
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Start the stroganoff
- Mince the garlic.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and garlic. Sauté, 3 to 4 min., until nicely browned; season with the remaining spices and S&P.
Finish the stroganoff & chicken
- To the pan, add the mustard, sour cream, demi-glace, thyme and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until combined.
- Add the chicken and cook, covered, 8 to 10 min., until the sauce has thickened and the chicken* is cooked through.
- In the last 2 min., add 3 tbsp water, 1 tbsp butter (double both for 4 portions) and the peas.
Plate your dish
- Divide the mash between your plates.
- Top with the strogonoff and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
