Description
A quick and comforting recipe to transform leftover roast chicken into a creamy, savory stroganoff with mushrooms, onions, and kale, served over pasta for a hearty meal.
Ingredients
Scale
Stroganoff Base
- 3 tablespoons butter
- 1 onion, thinly sliced
- 300g button mushrooms, sliced
- 2 tablespoons cornflour (or plain flour)
- 2 cups chicken stock
- 200ml sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 cup kale, de-stemmed and sliced
- 1–2 cups cooked roast chicken, shredded
To Serve
- Pasta (cooked, quantity as needed for 4 servings)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the onions and mushrooms: Heat a large pan over medium-high heat. Add the butter and onions, cooking for about 1 minute until they begin to soften. Stir in the sliced mushrooms and cook until they turn golden and tender.
- Make the sauce: Sprinkle the cornflour over the vegetables and cook for 1 minute, stirring constantly to avoid lumps. Gradually pour in 1 cup of chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan for extra flavor. Add the remaining chicken stock, sour cream, Dijon mustard, and sliced kale. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes until the sauce thickens and the kale softens.
- Add the chicken: Remove the pan from the heat and stir in the shredded leftover roast chicken. Season the stroganoff with salt and freshly ground black pepper to taste.
- Serve: Spoon the stroganoff over cooked pasta, or alternatively mashed potatoes or polenta. Garnish with fresh parsley if desired, and serve immediately while warm.
Notes
- You can substitute kale with spinach or other leafy greens if preferred.
- Adjust the amount of sour cream and mustard to taste for creaminess and tanginess.
- This recipe is versatile and can be served with pasta, mashed potatoes, or polenta.
- Leftover chicken can be from any roast or rotisserie style chicken.
- For a gluten-free version, use a gluten-free flour instead of cornflour or plain flour and ensure pasta is gluten-free.
