Ah, chicken stroganoff—a dish that wraps you in a warm, savory hug right when you need it most. I stumbled upon this recipe one hectic Tuesday evening, desperate for comfort but short on time, and it instantly became a household favorite. With tender chicken, creamy sauce, and a hint of nostalgia, it’s like a cozy sweater for your taste buds.
Steps
- Season both sides of the chicken with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and place the chicken smooth side down. Press lightly with a spatula and cook for about 4 minutes until golden brown.
- Flip the chicken, press down again, and cook for another 2 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Increase the heat to medium-high and add butter to the skillet. Once melted, add chopped onions and cook for 1 minute before adding the sliced mushrooms.
- Brown the mushrooms well, scraping the bottom of the pan to incorporate the flavorful bits left from the chicken. Sprinkle flour over the mushrooms and stir for a minute.
- Gradually pour in half of the beef broth while stirring, then add the remaining broth. Mix in sour cream and mustard until everything is well combined.
- Bring the mixture to a simmer and lower the heat to medium-low. Let it thicken for about 3 minutes until it reaches the consistency of pouring cream, adjusting salt and pepper to taste.
- Return the chicken and any plate juices to the skillet. Simmer for another minute before removing from the stove.
- Serve the Chicken Stroganoff over pasta or egg noodles, garnished with chopped parsley or chives if desired.
Ingredients
- 600g / 1.2 lb boneless skinless chicken thighs (or breast or tenderloin)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion, chopped
- 300g / 10oz mushrooms, sliced (not too thin)
- 40g / 3 tablespoons butter
- 2 tablespoons flour
- 2 cups / 500 ml beef broth/stock, reduced salt
- 1 tablespoon Dijon mustard
- 2/3 cup (150g) sour cream (or yogurt)
- 250 – 300g / 8 – 10 oz pasta or egg noodles of choice
- Chopped parsley or chives, for garnish (optional)
Nutritional Values
Calories: 1945cal | Carbohydrates: 40g | Protein: 115g | Fat: 145g | Saturated Fat: 45g | Cholesterol: 665mg | Sodium: 2555mg | Potassium: 2850mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1400IU | Vitamin C: 15.5mg | Calcium: 265mg | Iron: 7.5mg
FAQ
- Can I use chicken breast instead of thighs in Chicken Stroganoff?
- Yes, you can use chicken breast instead of thighs. While thighs are juicier, chicken breast or tenderloin can be a good substitute. Simply slice the breasts horizontally to form thinner pieces, or chop them into bite-sized chunks.
- What makes the Stroganoff Sauce unique?
- The Stroganoff Sauce is distinct due to the addition of sour cream and Dijon mustard, which add flavor, color, and act as thickeners. The sauce is further enhanced by the fond, the flavorful brown bits left in the pan after searing the chicken.
- What are some serving suggestions for Chicken Stroganoff?
- Chicken Stroganoff is typically served with pasta or egg noodles. However, it can also be enjoyed with mashed potatoes, polenta, or rice. For a low-carb option, try serving it with cauliflower mash or cauliflower rice.
- Can I make Chicken Stroganoff gluten-free?
- Yes, you can make Chicken Stroganoff gluten-free by substituting the wheat flour with cornstarch. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce when you would normally add the flour.
- How can I reduce the fat content in this dish?
- To lower the fat content, you can use low-fat sour cream and reduce the amount of butter to 2 tablespoons. Additionally, using a non-stick pan will help reduce the need for extra oil.
Tips
- Opt for whole, boneless chicken thighs to achieve a nicely browned exterior, which enhances the flavor of the Stroganoff sauce. While bite-sized pieces are an option, they may not develop as much color.
- Be sure to brown the mushrooms well, as the fond left in the pan from this step, along with the chicken, forms a rich and flavorful base for the Stroganoff sauce.
- For a lighter version, use low-fat sour cream and reduce the butter to 2 tablespoons. You can also use a non-stick pan to reduce the amount of oil needed.
- Pair the Chicken Stroganoff with pasta, mashed potatoes, or polenta to soak up the delicious sauce. For a low-carb alternative, consider cauliflower mash or cauliflower rice.
Equipment
- Large Skillet or Frying Pan – If you don’t have a large skillet suitable for browning and cooking the chicken and sauce, a good quality non-stick or stainless steel skillet would be helpful.
- Spatula – A heat-resistant spatula for pressing down and turning the chicken.
- Chopping Board – If you don’t already have one, a sturdy chopping board for preparing the chicken and vegetables might be necessary.
- Chef’s Knife – A high-quality chef’s knife for chopping onions and mushrooms if you don’t have a good one at home.
- Measuring Cups and Spoons – To accurately measure ingredients like flour, broth, mustard, and sour cream.
