Smoked Paprika Chicken Stroganoff (Gordon Ramsay)
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 1 lb chicken breast, cut into thin strips
- 2 teaspoons smoked paprika
- 1⁄4 cup olive oil (approximate)
- 1 onion, thinly sliced
- 3 garlic cloves, crushed
- 1 green pepper, sliced
- 1 cup sliced mushrooms
- 1 cup chicken stock
- 1⁄4 cup white wine
- 1⁄4 cup sour cream
- 2 1⁄2 ounces sugar snap peas, blanched
- flat leaf parsley, chopped
- 150 g flour (about 5.3 oz)
- 1 egg
- 1 egg yolk
- 1⁄4 cup milk
- 1⁄4 cup water
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg (I used 1/4 tsp and thought it was plenty)
Directions
- Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):
- Mix the salt, nutmeg and flour together.
- Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
- Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
- Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
- Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
- Repeat with the other half of the batter.
- When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
- Make the chicken:
- Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
- Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
- Remove chicken to a platter and set aside.
- Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
- Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
- Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
- Add the sour cream and mix well.
- Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
- Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.
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