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Classic beef stroganoff is transformed into chicken stroganoff using less expensive chicken thighs and herbs complementary to poultry. You may substitute chicken breasts for thighs and feel free to experiment with your favorite variety of mushrooms. Serve over buttered and parsleyed noodles or rice pilaf.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground sage
- 1 teaspoon dried thyme, crushed
- Kosher salt and freshly ground pepper to taste
- 4 boneless, skinless chicken thighs, cut into 1-1/2-inch chunks
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1/2 cup minced sweet onions
- 2 cloves garlic, pressed
- 8 ounces white mushrooms, sliced
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 Tablespoon chopped chives for garnish
Preparation:
In a large bowl, combine flour, sage, thyme, salt, and pepper. Add chicken thigh pieces and toss to coat.
Heat a large, heavy, deep-sided skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. Add chicken thigh pieces in a single layer and cook until lightly browned. Place browned chicken in a bowl and set aside.
In the same pan, melt butter in the pan drippings. Add minced sweet onions, garlic, and mushrooms. Toss to coat, then sprinkle with 1 teaspoon kosher salt to help mushrooms release their liquid. Saute over low heat until vegetables are lightly browned.
Deglaze pan with white wine and stir, scraping bits from the bottom. Cook about 2 minutes to boil off the alcohol. Add chicken broth and simmer about 5 minutes. Return chicken to the skillet and add heavy cream. Simmer another 10 minutes or until sauce is thickened.
Remove from heat and stir in sour cream. Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.
Yield: 4 to 6 servings
Heat a large, heavy, deep-sided skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. Add chicken thigh pieces in a single layer and cook until lightly browned. Place browned chicken in a bowl and set aside.
In the same pan, melt butter in the pan drippings. Add minced sweet onions, garlic, and mushrooms. Toss to coat, then sprinkle with 1 teaspoon kosher salt to help mushrooms release their liquid. Saute over low heat until vegetables are lightly browned.
Deglaze pan with white wine and stir, scraping bits from the bottom. Cook about 2 minutes to boil off the alcohol. Add chicken broth and simmer about 5 minutes. Return chicken to the skillet and add heavy cream. Simmer another 10 minutes or until sauce is thickened.
Remove from heat and stir in sour cream. Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.
Yield: 4 to 6 servings
