Smoked Paprika Chicken Stroganoff (Gordon Ramsay)

Recipe by Twiggyann
READY IN: 1hr 15mins




  • 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.