Chicken Stroganoff
User Reviews
4.0
3 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
4 serving
-
Course
Main Course
-
Cuisine
Eastern European
Chicken Stroganoff
Report
A few tricks to making an incredibly flavorful Chicken Stroganoff with big pieces of mushroom and moist, tender chicken.
Share:
Ingredients
- 400 grams boneless skinless chicken thighs
- 2 tablespoons all-purpose flour
- 1 tablespoon cultured unsalted butter
- 250 grams button mushrooms (sliced into ¼-inch thick slices)
- 175 grams onions (1 small onion, finely diced)
- ¼ cup dry vermouth
- 1 cup low sodium chicken stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 5 sprigs fresh thyme (tied with twine)
- ⅓ cup sour cream
Add to Shopping List
Instructions
- Generously salt and pepper the chicken and then dust with the flour.
- Heat a frying pan over medium-high heat until moderately hot and then melt the butter. Add the chicken in a single layer and let it fry undisturbed until browned on one side (about 5 minutes). Flip and then brown the other side.
- Transfer the chicken to a bowl and then add the mushrooms. Spread the mushrooms into a single layer and sauté on one side until they've started to brown and then flip and brown the second side (about 5 minutes per side). As the mushrooms cook on each side, they will release a lot of liquid. You want to wait until all the liquid evaporates before you continue.
- Add the onions and continue sautéing until the both the mushrooms and onions are well browned (another 10 minutes).
- Deglaze the pan with the vermouth, boiling until most of the liquid is gone.
- Add the chicken stock, tomato paste, bay leaf and thyme, and then return the chicken to the pot. Simmer over medium-low heat for 10 minutes covered. Remove the lid and simmer for another 10 minutes or until the chicken is tender and the sauce is thick.
- While the chicken is cooking, put the sour cream in a bowl and bring up to room temperature.
- When the chicken is done, transfer a few spoonfuls of sauce into the sour cream and stir together and repeat until the sour cream is lukewarm. Pour this mixture back into the pan and stir to combine.
- Adjust salt to taste. Serve the Stroganoff with buttered egg noodles or rice.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
Other Recipes
You'll Also Love
