Chicken Stroganoff Baked Potatoes
By Chef Kevin Dundon
Ingredients
4 baked potatoes
1 tbsp olive oil
400g Chicken fillet, diced
2 shallots, thinly sliced
2 cloves garlic, chopped
200g mushrooms sliced, optional
2 tbsp. smoked paprika
1 tsp Dijon mustard
1 tsp plain flour
300ml chicken stock
4 Gherkins, thinly sliced – optional
4 scallions, sliced
4 tbsp Irish Yogurts Clonakilty Half Fat Crème Fraiche
2 tbsp. flat-leaf parsley, chopped
Salt and pepper
Method
- Rub the potatoes with oil and season well . Pierce with a fork all round. Place in the air fryer basket and air fryer
- In a sauté pan over a medium/ high heat, drizzle a little oil and add the chicken pieces. Brown for 45-60 seconds until lightly coloured. Next, add the shallots, garlic and cook for 2 minutes until lightly coloured.
- Add the meat and vegetables and flambe with brandy (if using). When the flame dies down, add the mustard, smoked paprika, salt and pepper. Stir and cook for 20 seconds then add the flour and cook a further 15 seconds.
- Pour in the stock and stir to loosen the mixture. Gently Scrape the base of the pan with a spatula to release all the bits that may have attached earlier and simmer until cooked through.
- Remove from the heat and stir in the gherkins and herbs to just warm them through.
- Check the seasoning and serve immediately with the baked potatoes and a dollop of the crème fraiche.
