A nice change from the Curries I've been doing through the year. Second attempt went better than the first. Remind me to have words with that 'Anna' girl over on the BBC GoodFoods ¬.¬

Recipe (serves 4)

3 Chicken Breasts, cut into 1/2" pieces
300g White Mushrooms, halved and sliced
1 Onion, roughly diced
1/2 Cup of Frozen Peas
1/2 Bulb Garlic, minced
300ml Chicken Stock
300g Crème Fraiche or Sour Cream (used Fraiche)
3tbsp Dijon Mustard
2tbsp Paprika
4.5tbsp Oil

1. Start by putting a large frying pan on medium heat with one and a half tablespoons of Oil. Add the Onion and slowly fry, stirring occasionally, until translucent and barely starting to brown. Remove from the heat and put on a large saucepan; same heat, another one and a half tablespoons of Oil. Add the Chicken and seal on all sides until no/barely any pink is visible, then add the Onion, Garlic, Paprika and Dijon Mustard.

2. Cook the mixture out for a minute or two - enough for the flavours to bloom and the Garlic to cook through - then stir in 300ml of Chicken Stock, followed by the Crème Fraiche. Stir until the Stock and Cream are fully combined and bring the Stroganoff to a bare simmer. Let it cook for about half an hour to an hour - until it has reached the desired thickness.

3. While the Stroganoff cooks and the Chicken gets tender, put your large frying pan back on medium heat with your last tablespoon (and a half) of Oil. Add the Mushrooms - along with a pinch of salt to help pull out the moisture - and cook until the moisture is evaporated and the Mushrooms are starting to crisp up, then add them to the Stroganoff.

4. In a small bowl or saucepan, cook your Frozen Peas through with a quick douse of boiling water, drain and stir them into the Stroganoff. Bring back up to a bare simmer if needed. Add salt and pepper to taste, serve over freshly cooked rice and garnish with a pinch of finely chopped parsley.