Chicken stroganoff with potato topping | Women's Weekly Food

Ingredients

• 4 medium potatoes (800g), chopped coarsely
• 1/2 cup (125ml) milk
• 60 grams butter
• 500 grams chicken thigh fillets, sliced thinly
• 1/4 cup (35g) plain (all-purpose) flour
• 2 tablespoons olive oil
• 45 grams butter, extra
• 1 large brown onion (200g), sliced thinly
• clove garlic, crushed
• 185 grams button mushrooms, sliced thinly
• 2 teaspoons sweet paprika
• 1/3 cup (80ml) dry white wine
• 1 cup (250ml) chicken stock
• 1 tablespoon worcestershire sauce
• 1/4 cup (70g) tomato paste
• 1/2 cup (120g) light sour cream
• 2 tablespoons finely chopped fresh flat-leaf parsley