Name: Chicken Stroganoff
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 g chicken thigh fillet; 1.5 pcs onion; 2 cloves garlic; 250 g fresh mushroom; 2 tbsp olive oil; 2 tbsp butter; 2 tbsp tomato paste; 1 tsp dijon mustard; 1.5 dl chicken stock; 1 dl heavy cream; 1 dl crème fraîche

UntrainedChef

Tips from the kitchen

Sear the chicken hard and fast over medium-high heat, and don't crowd the pan. Work in two batches if you need to. You just want colour here, not cooked through, since it goes back in to finish in the sauce later.
When you cook the mushrooms, wait until all that liquid they release has evaporated before you call them done. If you rush it, they stay grey and rubbery instead of turning golden.
Let the tomato paste sizzle in the pan for a minute or so before anything wet goes in. It loses that raw tinny taste and goes a shade darker.
Add the crème fraîche right at the end, off a hard boil, and don't let it bubble too hard after. High heat can split it and you get a grainy sauce instead of a smooth one.
Chicken thigh gives you a bit of slack on timing. It stays juicy even if it simmers a few extra minutes, so don't panic if your sauce needs longer to thicken.

Ways to vary it

A splash of brandy or white wine into the pan after the mushrooms, left to cook down before the stock goes in, gives the sauce a bit more depth. Optional, but nice if you have a bottle open.
Swap the fresh mushrooms for a mix that includes chestnut or a few dried porcini soaked in warm water. The soaking liquid can go in with the stock.
A handful of chopped fresh dill or parsley stirred in at the end brightens things up if you like a bit of green.

Storage & leftovers

Keeps in the fridge for up to three days in a sealed container. The cream and crème fraîche mean it can split a little when frozen, so I'd eat it fresh rather than freeze it. Reheat gently in a pan over low heat, adding a splash of stock or water to loosen the sauce, and stop before it boils.