Published On: Mon, Jun 21st, 2021

Chicken & mushroom stroganoff with pesto mash

Creamy coconut chicken stroganoff with chestnut mushrooms, kale, Dijon mustard and garlic, alongside crushed potatoes with basil pesto from Mindful Chef. Chestnut mushrooms have a stronger flavour than white mushrooms and are a fantastic addition to this recipe.

Chicken-_-mushroom-stroganoff-with-pesto-mash

Chicken & mushroom stroganoff with pesto mash

Creamy coconut chicken stroganoff with chestnut mushrooms, kale, Dijon mustard and garlic, alongside crushed potatoes with basil pesto. Chestnut mushrooms have a stronger flavour than white mushrooms and are a fantastic addition to this recipe.

Course Main Course
Cuisine british
Keyword chicken, Mushrooms, Stroganoff
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Author Mindful Chef

Ingredients

  • 120 g chestnut mushrooms
  • 1/2 tbsp oil
  • 1  brown onion peeled
  • 200 g baby white potatoes
  • 2  garlic cloves peeled
  • 2 tbsp Belazu sundried tomato paste
  • 2 tbsp vegan basil pesto
  • 2 tsp Dijon mustard
  • 2 170g free-range chicken breasts
  • 30 g creamed coconut
  • 40 g kale

Instructions

  1. Preheat the oven to 180°C/Gas Mark 4. Leaving the skin on, cut the potatoes into 2cm (¾in) cubes.

  2. Place the potatoes into a pan, cover with boiling water and add a pinch of sea salt. Simmer for 15-20 minutes until softened and tender.

  3. Crush the garlic and dice the onion. Roughly chop the kale and thinly slice the mushrooms Cut the chicken into bite-sized pieces. Dissolve the creamed coconut in a jug with 150ml (5fl oz) boiling water.

  4. Heat a medium-sized pan with ¼ tbsp oil on a medium heat and cook the garlic and onion for 3 minutes, then add the chicken for 5 minutes until turning golden brown. Add the mushrooms and cook for 3 minutes, then add the creamed coconut, mustard, sun-dried tomato paste and season with sea salt and black pepper. Cook for a 5-10 minutes until the sauce is thick.

  5. Place the kale on a baking tray and drizzle with ¼ tbsp oil. Place in the oven for 5 minutes or until turning crispy.

  6. Drain the potatoes and lightly crush with the back of a fork. Stir through the basil pesto and season with sea salt and black pepper. Lightly stir through the crispy kale.

  7. Serve the chicken and mushroom stroganoff on two warm plates alongside the pesto potatoes and kale.

 

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