One-Pan Chicken and Risoni Stroganoff

Recipe courtesy of Cook Ahead by Justine Schofield, published by Plum, RRP: $44.99, photography by Rob Palmer

Stroganoff is a popular and timeless favourite, so I thought instead of making the stew and then serving it with mash, rice or pasta on the side, why not cook it with the pasta (in this instance risoni) for maximum flavour and less washing up? This dish is a star on my family’s table and what makes it shine is the addition of the colourful garnish: the fresh green dill, tangy gherkin and red onion really top it off.

Serves 4–6

Ingredients

• 500 g boneless, skinless chicken thighs (about 4), cut into 4 cm pieces
• salt flakes and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 onion, sliced
• 2 garlic cloves, chopped
• 200 g button mushrooms, halved
• 2 teaspoons sweet paprika
• 1 tablespoon tomato paste
• 100 ml white wine (such as chardonnay or sauvignon blanc)
• 750 ml (3 cups) chicken stock
• 200 g (1 1/4 cups) risoni (orzo)
• 2 tablespoons sour cream

To Serve

• 2 dill fronds, chopped
• 1 small red onion, finely sliced
• 2–4 gherkins, finely sliced
• juice of 1/4 lemon

Method

Season the chicken with salt and pepper. Heat the olive oil in a saute pan over medium–high heat and seal the chicken on both sides for 1–2 minutes or until golden. Remove and place on a plate.

Add the onion and garlic to the same pan and fry for 5 minutes, stirring regularly, until the onion and garlic are soft and caramelised. Add the mushrooms, stir to combine them with the onion mixture and fry for another 4–5 minutes or until softened. Stir through the paprika and cook off for a few seconds before adding the tomato paste and again stirring to coat everything. Tip in the wine and bring to the boil. Add the stock and risoni and return the chicken pieces and any juices that have gathered on the plate to the pan.

Cover the pan with the lid and cook over low heat for 20–25 minutes or until the chicken is cooked and the risoni has absorbed all the liquid. Remove from the heat and fold through the sour cream.

Mix the dill, red onion, gherkin and lemon juice in a bowl, season to taste and sprinkle over the chicken and risoni, then serve.

Freeze

Portion the stroganoff into airtight containers. Cool, seal, label and date. Freeze for up to 3 months.

Thaw

Thaw the stroganoff overnight in the fridge. Or simply microwave from frozen as per the Reheat instructions.

Reheat

Heat the thawed stroganoff with a splash of water in a covered saute pan over medium–low heat for 8–10 minutes, stirring regularly, until heated through. Alternatively, microwave the thawed stroganoff on high for 3–4 minutes; if frozen, microwave on high for 6–8 minutes, stirring regularly, until hot throughout.