I know, I know, it’s chicken, actually, it’s something between a chicken stroganoff (apparently it’s very popular in Brazil) and braised chicken. But here, the real star is the homemade mashed potatoes! Every time I make mashed potatoes, I’m always amazed and wonder why I don’t make them more often (because it’s a bit of work, hahahah). It’s almost like the chicken is just accompanying the mashed potatoes, hahahaha. Even so, it’s an excellent combination. Also, between you and me, it’s always a good idea to pair mashed potatoes with dishes that have plenty of sauce. This delicious and not very common combination of mashed potatoes with creamy chicken and sauce is truly a combination made in heaven!
The chicken becomes incredibly tender after braising, creating its own rich sauce that gets enhanced with crème fraîche for that perfect creamy “stroganoff” rich finish. Meanwhile, the homemade mashed potatoes provide the ideal canvas for all those wonderful flavors to shine. It’s comfort food at its finest, rustic, satisfying, and utterly delicious. So let’s get to the recipe and create this wonderful harmony of flavors that will have everyone asking for seconds!
Braised Chicken Stroganoff with Homemade Mashed Potatoes
You know what always go well with mashed potatoes, its creamy sauces hehehe, and you are going to love this version of a chicken stroganoff sauce ;D
Ingredients
- Chicken – 2 Breasts
- Onion – 1/2
- Carrot – 1/2
- Mushrooms – 150g
- Garlic – 3 Cloves
- Olive Oil – 1 Dash
- Sour Cream – 150g (Crème Fraîche)
- Potatoes – 3
- Butter – 1 Teaspoon
- Milk – As Needed
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by sautéing the chopped onion and garlic and julienned carrots in a covered frying pan, season with a drizzle of olive oil, salt, and pepper, and sauté for a few minutes.
- Then add the mushrooms and chicken breasts sliced into thin steaks, season with another pinch of salt and pepper, cover the pan and cook over low heat for about 25 to 30 minutes.
- While the chicken is cooking, prepare the mashed potatoes. Peel the potatoes and boil them with salt (2 teaspoons +/- ) until tender. Check if they are cooked by piercing them with a knife, if it goes in without resistance, then the potatoes are ready.
- Remove the potatoes from the heat and drain them well.
- Mash the potatoes using a potato masher, or fork. It is best to avoid using an electric masher because this will activate the starch in the potatoes and instead of mashed potatoes, you will end up with a kind of potato tapioca, so also dont overwork the mashed potatoes.
- Add a little butter and mix with a wooden spoon, season with salt and pepper. If you think it needs to be more liquid, add a little milk until it is to your liking, the mashed potatoes ready.
- By now, the chicken should be ready or almost ready, so add the sour cream and cook for another minute, taste and adjust the salt and pepper, and that’s it. Serve over the mashed potatoes and bon appétit!
You can of course make this with a whole chicken, but it will take considerably more time to cook through.
Feel free to use any mushrooms you prefer, button, cremini, or even wild mushrooms will work beautifully.
The mashed potatoes can be made a few hours ahead and kept warm in a slow cooker or reheated gently with a splash of milk.
If your sauce seems too thick after adding the sour cream (crème fraîche), add a tablespoon of chicken broth or white wine to loosen it up, also you can use cream instead of sour cream.
Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the microwave or on the stovetop with a splash of milk.
This recipe for Braised Chicken Stroganoff with Homemade Mashed Potatoes was originally created on BakeAfter.com. Esta receita de Frango Estufado com Puré de Batata foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 675 calories; 30 g fat; 47.5 g carbohydrates; 62.5 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
