Chicken Stroganoff

Cut the chicken into pieces and season lightly with salt and pepper.

Cut the onion into chunks, finely chop the garlic, and clean and slice the mushrooms into wedges.

Heat a pan with a little oil or butter over medium-high heat. Sear the chicken quickly until it gets some colour, then take it out and set it aside.

Turn the heat down a bit and cook the onion and garlic in the same pan until soft and translucent. Add the mushrooms and keep cooking until the liquid has evaporated and the mushrooms are lightly golden. Season with salt and pepper.

Stir in the tomato paste and let it sizzle for a moment to mellow out the flavour, then stir in the Dijon mustard.

Pour in the chicken stock and bring it to a boil. Add the cream and the chicken back in, then let the sauce simmer gently until it thickens slightly. Stir in the crème fraîche and taste for salt and pepper.