Recipe
Creamy Chicken & Bacon Stroganoff with Melty Mozzarella and Crispy Fries
Creamy chicken and bacon stroganoff with melted mozzarella, mushrooms and paprika, served with crisp oven fries for a rich, comforting family supper that is easy to finish on a weeknight.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Cook the oven fries according to the packet instructions until crisp and golden. Keep them hot while the stroganoff is made.
Season the chicken with half the salt and pepper. Heat the oil in a large frying pan over medium-high heat, brown the chicken in batches, then transfer it to a plate.
Fry the bacon for 3 minutes, add the onion and mushrooms, and cook until softened. Stir in the garlic, flour and paprika for 1 minute, then gradually add the stock and Worcestershire sauce.
Return the chicken to the pan and simmer for 8 minutes, until cooked through. Stir in the soured cream, mozzarella and parsley off the heat, adjust the seasoning, and serve with the fries.
Notes
Brown the chicken in batches and keep the fries hot while the stroganoff finishes. Stir in the mozzarella off the heat so it melts smoothly without making the sauce stringy.
About this recipe
This creamy chicken and bacon stroganoff brings together browned chicken, smoky bacon and softened onions in a paprika-soured cream sauce. Mushrooms add savoury depth, while mozzarella melts through the finished pan for a gentle richness that still lets the chicken and bacon lead.
Serve the stroganoff with crisp fries for a complete family dinner. Cook the chicken in batches if needed so it colours properly, then return it to the sauce only for the final simmer. A little stock loosens the sauce and Worcestershire sauce adds depth.
Keep the fries hot while the sauce finishes, and stir in the soured cream and mozzarella away from strong heat for a smooth, glossy result. Finish with parsley and adjust the seasoning before serving.
