Chicken Stroganoff

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 300 ml buttermilk
• some oil for frying
• 100 g bell pepper(s), red
• 100 g carrot(s)
• 150 g leek
• 200 g mushrooms
• 200 g shallot(s)
• 2 cloves garlic
• 100 g gherkins
• 75 g pearl onions, crunchy and spicy
• 2 tbsp, heaped paprika paste, mild
• 3 tbsp, heaped Dijon mustard
• 100 ml soy sauce, dark, naturally brewed
• 250 ml chicken stock
• 50 ml whipped cream
• 2 tbsp, crushed paprika powder, sweet
• n. B. Salt and pepper, white, finely ground

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the meat, cut into thin strips, and marinate for about 2 hours in buttermilk, which has been generously seasoned with salt, pepper, and paprika. During this time, peel and core the bell peppers and cut them into thin strips. Clean the mushrooms, leeks, and carrots, and also cut them into sticks or slices. Peel and dice the shallots and garlic. Chop the gherkins and pearl onions. Remove the meat from the buttermilk, pat dry, and sear in an oiled roasting pan. Then remove the meat and set it aside, covered. Fry the carrots, leeks, bell peppers, mushrooms, onions, and garlic in the frying fat. After about 3 minutes, stir in the mustard and paprika paste and sauté. Deglaze with chicken stock and soy sauce, and loosen the pan juices with a wooden spoon. Add the meat, gherkins, pearl onions, and cream, and continue to cook at a gentle simmer for about 5 minutes. Season to taste before serving.