Stroganoff is one of those old fashioned dishes you can’t help but love. In this version, you get crispy delicious Roasted Chicken Stroganoff in one pot! Yep, its a thing.
Stroganoff is a dish that has stood the test of time. It’s very hard to resist a creamy sauce flavoured simply with dijon mustard and sliced mushrooms.
Have you ever seen (or bought) Stroganoff sauce in a jar or packet? You do not need anything like that to make Stroganoff. With very few ingredients and a simple method of cooking it is one of the easiest of the well known dishes, you could possibly make!
I’m excited to share this version because you can make it in one pot and pop it in the oven. When you come back and open the oven you’ll smell that wonderful roast chicken and see bubbling incredibly flavour packed sauce. Plus why not make it vegetarian too?
Look for chicken pieces with the skin on them to get the most out of this recipe. These are thigh with skin and 1 bone left inside. The skin creates extra flavour and the bone keeps the chicken really juicy. This makes it very roast chicken like. You can find these skin on bone-in pieces in any supermarket chicken section or your local chicken shop. If you prefer you can use a whole Maryland too (this is the thigh with the drumstick attached)
What to serve with this Roasted Chicken Stroganoff
I love to cook this as a one pot dish, so my choice here is couscous because that does not need to be cooked. Put a cup of couscous into a container with a lid, sprinkle with salt and pepper add a tablespoon of olive oil and a cup of boiling water stir cover and come back 10 minutes later. This serves 2 to 4 people. But this Stroganoff also goes very well with:
- Mashed or boiled potatoes
What do I need to make this Roasted Chicken Stroganoff?
- 4 nice big skin on, bone in chicken thighs (preferably without the drumsticks. But you can use these too if you prefer)
- stock (or cube)
- Dijon mustard- look for Maille it has THE best flavour
- sour cream
- olive oil
Putting it together
Roasted Chicken Stroganoff, one pot cooking!
- 4 chicken thighs skin on 1 bone in, large no drumstick
- 100 gm flour 1/2 cup
- 60 ml oil 3 tablespoons
- 150 gm onion, diced 1 x medium
- 500 gm mushrooms sliced button or swiss brown (8oz)
- 2 cloves garlic crushed
- 1 tsp paprika sweet or smoked
- 60 gm dijon mustard (maille) 3 heaped tablespoons
- 1 tbsp flour extra
- 150 ml sour cream or creme fraiche (5.3 oz)
- 250 ml chicken stock or water and a stock cube (1 cup)
- 1 teasp salt
- 1 tbsp parsley chopped
- Set the oven to 180 C/ 350F. You will need an oven proof pot with a wide bottom and sides that aren't too high.
- Pell and dice the onion. Crush the garlic and set it aside
- Put the paprika, dijon mustard and sour cream in a bowl and gradually stir in the stock.
- Put the 1/2 cup of flour into a bowl. Roll the chicken pieces in the flour. Empty the flour and set the bowl aside.
- Heat the oven pot over medium-high heat. When nice and hot add the olive oil and fry the chicken skin side down first. Turn over after several minutes and when golden. Take the chicken out of the pan and put it onto the bowl set aside.
- Pour off a little of the oil. Leave a small amount to saute the onions in ( or add a glug more olive oil). With the heat on medium, add the onions and garlic in the pot and stir until fragrant and just soft. Add the mushrooms and stir until starting to soften (and they will shrink down). Add the extra tablespoon of flour and stir well.
- Pour in the sauce mix and stir well. Put the chicken on top skin side up. Put the pot into the oven
- Roast the chicken for 35 minutes. Take out of the oven and either put a thermometer into the thickest part of the chicken. It needs to be just over 65F. If you don't have a thermometer pierce the thickest part of the chicken with a knife to make sure the juices run clear.
- Now you are ready to serve the chicken with rice or pasta or couscous
- You can buy sliced, mushrooms if that’s easier. You can use ready sliced mushrooms too if you want
- You can add garlic powder and paprika to the chicken coating flour. This gives it extra flavour
- If you can’t find the bone-in thighs with skin you can use thigh fillets. They won’t take a shorter amount of time to cook through. try approximately 20 minutes.
- If you want to skip the flour coating on the chicken you can add 3 tablespoons of flour to the mushrooms and stir well before adding the liquid
- Instead of using chicken use classic or hard tofu and toss in flour and fry just like the chicken. Use vegetable stock (or cube) in the sauce. Add it to the top of the pot and bake for 20 minutes.
- Alternatively, you can chop cauliflower into medium sized florets from 1 head of cauliflower. Toss the cauliflower in flour with 1 teaspoon garlic powder, 1 teaspoon paprika and salt and pepper. Fry in a little olive oil before putting it onto the top of the mushroom sauce (made with vegetable stock). Bake for 20 minutes.
- Sprinkle with chopped parsley