4 x 125 g (4oz) chicken thighs, including skin and bones
250g
(9oz) closed-cup mushrooms, roughly chopped
200g
(7oz) brown rice, washed
50ml
(2fl oz) port
125ml
(4fl oz) hot chicken stock
150ml
(¼ pint) double cream
Leaves from 2 thyme sprigs, plus extra to garnish
50g
(2oz) baby leaf spinach
Directions
Step 1
Heat 1tbsp oil in a large pan and gently cook the onion and garlic, covered, for 10-15min until soft. Remove from the pan and set aside. Increase the heat to medium, then add the remaining 1tbsp oil. Fry the chicken until golden, then add the mushrooms. Cook for 5min until most of the liquid has evaporated.
Step 2
Put the rice into a separate pan, then pour over 450ml (¾ pint) hot water. Cover and bring to the boil. Turn the heat to low and cook according to packet instructions.
Step 3
Return onion mix to the chicken pan and stir in the port. Use a wooden spoon to scrape all the goodness from the base of the pan, then stir in the stock, cream and thyme leaves. Simmer for 5min.
Step 4
Take the chicken thighs out, discard the skin and bones and pull the meat into pieces. Return to the pan. Add the spinach and stir to wilt. Taste for seasoning. To serve, divide the rice among four plates and ladle over the stroganoff. Garnish with the remaining thyme.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
