Get ready for the ultimate comfort food experience! Chicken Stroganoff – traditionally, it’s all about beef, but I’m here to shake things up and introduce you to my delicious chicken twist on this classic.🍗🍲 😄
Now This Is What I Called The Money Shot!
First off, I know the authenticity police might be raising their eyebrows (I can almost hear Olga’s laughter as she whips up her family’s cherished stroganoff.) But hey, my Chicken Stroganoff is pretty darn tasty too!
So, let’s dive into this creamy, flavorful delight together and explore the mouthwatering fusion of Russian tradition and my own twist!
Here Are What You Will Need For The Chicken Stroganoff:
(Full measurements listed below)
Typically, I’d go for white button mushrooms, but this time, I had a stash of baby bellas and oyster mushrooms just waiting to dive into the dish. As for the rest of the crew, here’s what we’re working with:
-
- tender chicken thigh
- yellow onion
- shallots
- garlic,
- thyme
- stone ground mustard
- Worcestershire sauce
- sour cream
- caldo de pollo (powdered chicken stock)
- egg noodles
How To Make Chicken Stroganoff, Step-By-Step:
Step 1: Begin by cubing the chicken into approximately one-inch pieces.
Step 2: Heat canola oil in a pan and brown the chicken. Once browned, set the chicken aside, but don’t discard the grease. You’ll be using it to cook the vegetables.
Step 3: Dice the mushrooms and onions to your preferred size.
Step 4: In the same pan with the leftover chicken grease, start cooking the vegetables. Wait to add the shallots and garlic until after the other veggies have softened. Cook the shallots and garlic just long enough to remove the raw garlic flavor. Adding them later in the cooking process keeps the garlicky flavor more pungent.
Step 5: Add a couple of tablespoons of butter and a generous amount of flour to create a thickening agent for the sauce. Cook this mixture for several minutes to eliminate the raw flour taste. Stir frequently to prevent burning.
Step 6: Once the flour has cooked through, start adding chicken stock gradually until you achieve a gravy-like consistency. If you were using beef, you’d use beef stock. After creating the gravy, reintroduce the chicken, and season with a dash of Worcestershire sauce, thyme, and a substantial amount of stone ground mustard.
Step 7: The final step is to incorporate a generous dollop of sour cream into the mixture. Mix everything together and your Chicken Stroganoff is ready to be served. You can enjoy it with egg noodles, rice, potatoes, waffles, or any side of your choice!
Estimate Nutritional Information:
Serving: 1 serving
Calories: 350kcal | Protein: 30g | Carbohydrates: 30g | Fibe: 4g | Sugars: 4g | Fat: 20g
Chicken Stroganoff Cooking Tips:
Use the right cut: Opt for boneless, skinless chicken thighs for a juicy and flavorful result. You can also use chicken breasts, but thighs tend to stay more tender.
Don’t overcook: When you return the chicken to the skillet, ensure it doesn’t overcook. It will continue cooking as it simmers in the sauce.
Substitute mushrooms: If you’re not a fan of mushrooms, you can omit them or substitute them with other vegetables like bell peppers or peas.
Adjust the heat: To control the level of spiciness, you can adjust the amount of hot sauce or leave it out entirely if you prefer a milder flavor.
Customize the cream: If you prefer a lighter option, you can use Greek yogurt instead of sour cream without sacrificing creaminess.
Frequently Asked Questions:
1. What’s the origin of Stroganoff?
Stroganoff is a Russian dish that dates back to the 19th century. It typically consists of beef, onions, mushrooms, and a sour cream sauce.
2. Can I use beef instead of chicken?
Absolutely! Beef is the traditional choice for stroganoff. You can use tender cuts of beef like sirloin or fillet.
3. How long does Chicken Stroganoff last?
When stored in an airtight container in the refrigerator, chicken stroganoff can last for 3-4 days. Reheat in the microwave or on the stovetop.
4. Can I freeze Chicken Stroganoff?
Yes, you can freeze chicken stroganoff for up to 2-3 months. Thaw it in the refrigerator before reheating.
5. Can I make it ahead of time?
Chicken stroganoff is a great make-ahead dish. Prepare it in advance and reheat when you’re ready to enjoy.
6. How do I adjust the recipe for more servings?
To serve a larger crowd, simply double or triple the recipe and use a bigger skillet or cook in batches.
7. What’s the best way to reheat leftovers?
You can reheat leftovers in the microwave or on the stovetop with a splash of broth or water to maintain the creamy consistency.
Let’s Roll Up Your Sleeves And Prepare For The Creamiest Chicken Stroganoff!
Alright, it’s time to tango with your taste buds! 😄 But in all sincerity, I truly hope this Chicken Stroganoff recipe discovers a cozy corner in your kitchen, just like it did in mine. Let’s savor every bite like there’s no tomorrow! Bon appétit! 🍗🍄👩🍳
Oh, and remember to capture a quick pic and share your culinary journeys on Pinterest and Facebook. We’re excited to see your delicious creations! Follow us for more amazing recipes in the future!
Chicken Stroganoff
Print ThisIngredients
- 24 ounces of chicken thigh.
- ½ cup of yellow onion, diced
- 2-3 tablespoons of shallots, finely chopped
- 3-4 cloves of garlic, minced
- 1 teaspoon of fresh thyme leaves (or ½ teaspoon dried thyme)
- 1-2 tablespoons of stone ground mustard (depending on your taste preference)
- 1-2 teaspoons of Worcestershire sauce
- ½ cup of sour cream (depending on how creamy you like it)
- 1-2 teaspoons of Caldo de Pollo (powdered chicken stock)
- 2 cups of egg noodles, cooked
Instructions
Step 1: Begin by cubing the chicken into approximately one-inch pieces.
Step 2: Heat canola oil in a pan and brown the chicken. Once browned, set the chicken aside, but don’t discard the grease. You’ll be using it to cook the vegetables.
Step 3: Dice the mushrooms and onions to your preferred size.
Step 4: In the same pan with the leftover chicken grease, start cooking the vegetables. Wait to add the shallots and garlic until after the other veggies have softened. Cook the shallots and garlic just long enough to remove the raw garlic flavor. Adding them later in the cooking process keeps the garlicky flavor more pungent.
Step 5: Add a couple of tablespoons of butter and a generous amount of flour to create a thickening agent for the sauce. Cook this mixture for several minutes to eliminate the raw flour taste. Stir frequently to prevent burning.
Step 6: Once the flour has cooked through, start adding chicken stock gradually until you achieve a gravy-like consistency. If you were using beef, you’d use beef stock. After creating the gravy, reintroduce the chicken, and season with a dash of Worcestershire sauce, thyme, and a substantial amount of stone ground mustard.
Step 7: The final step is to incorporate a generous dollop of sour cream into the mixture. Mix everything together and your dish is ready to be served. You can enjoy it with egg noodles, rice, potatoes, waffles, or any side of your choice. The choice is yours!
