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smoked chicken stroganoff

smoked chicken stroganoff


For the smoke:

  • 200 g rice
  • 1 cinnamon stick snapped
  • The contents of three teabags
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon heapedbrown sugar
  • 2 chicken breasts

For the stroganoff sauce:

  • 1 onion sliced
  • 200 g chestnut mushrooms finely sliced
  • 30 ml brandy
  • 300 ml creme fraiche
  • 2 gherkins finely diced
  • Paprika and chopped parsley to serve


  • Combine the smoking ingredients in a tin foil pouch. Lay in the bottom of a wok, lay skewers on top and rest the chicken on top of that. Line the wok lid with foil and cover. Turn on a medium heat and leave for 15 - 25 minutes or until the chicken has reached 68C. Put to one side.
  • Get a frying pan over a medium heat and add a splash of oil. Add the mushrooms and onions, and stir fry for 3 - 5 minutes or until starting to colour. Add the brandy and deglaze the frying pan. Add the creme fraiche and gherkins, slice the chicken and add to the pan too. Stir to combine. Cook for another 3 - 4 minutes until thickened, and season to taste. Garnish with parsley and paprika. Serve with rice.