SMOKED PAPRIKA CHICKEN STROGANOFF (GORDON RAMSAY)

Smoked Paprika Chicken Stroganoff (Gordon Ramsay) image

We saw this on the F Word and I knew immediately I needed to try it. This is a very tasty chicken meal that is served with spatzle instead of noodles. It wasn't the taste I was expecting (I was expecting it to be more like stroganoff) but it was still very good. The taste of the smoked paprika is what makes this dish, which is different from "normal" paprika (also known as sweet paprika).

Provided by Twiggyann

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

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Ingredients

1 lb chicken breast, cut into thin strips
2 teaspoons smoked paprika
1/4 cup olive oil (approximate)
1 onion, thinly sliced
3 garlic cloves, crushed
1 green pepper, sliced
1 cup sliced mushrooms
1 cup chicken stock
1/4 cup white wine
1/4 cup sour cream
2 1/2 ounces sugar snap peas, blanched
flat leaf parsley, chopped
150 g flour (about 5.3 oz)
1 egg
1 egg yolk
1/4 cup milk
1/4 cup water
1 teaspoon salt
1 teaspoon freshly grated nutmeg (I used 1/4 tsp and thought it was plenty)

Steps:

Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.
Mix the salt, nutmeg and flour together.
Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
Repeat with the other half of the batter.
When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
Make the chicken:.
Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
Remove chicken to a platter and set aside.
Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
Add the sour cream and mix well.
Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.