Cook Time: 45 mins | Total Time: 57 mins | Yield: 4-5
This Chicken Stroganoff is one of my favourites to enjoy on cold nights. Made with the simplest ingredients and tastes so much better the next day, this incredibly comforting dish is will surely warm your Winter.
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced into half rings
2 garlic cloves, minced
8 ounces baby Bella or white mushrooms, thinly sliced
1 1/2 lbs boneless, skinless, chicken thighs, cut into strips
1 1/2 c. chicken stock
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon paprika
2 bay leafs
1 tablespoon Worcestershire sauce
1/2 c. sour cream (full fat)
2 tablespoons fresh parsley, finely chopped
black pepper, to taste
HOW TO MAKE CHICKEN STROGANOFF
Step 1: Heat 3 tbsp oil in a large saute pan over medium heat. Once the oil is hot, add the onion to the pan and cook for about 4 to 5 minutes until tender. Add the garlic and continue to cook for 30 seconds more until aromatic.
Step 2: To the pan, add the mushrooms and cook for another 8 to 10 minutes until lightly golden. Note not to overcrowd the pan, or the mushrooms will seep out and not brown. To a plate, transfer the mushroom mixture when done.
Step 3: Adjust the heat to medium-high before adding the rest of the 1 tbsp oil to the now-empty pan. Add the chicken once the oil is hot and cook for approximately 6 minutes until lightly golden.
Step 4: In the meantime, whisk the flour with the chicken stock to make the slurry. Add this to the chicken. Scrape all the bits from the bottom of the pan using a wooden spoon. At this point, the mixture will come to a quick simmer and lightly thickened.
Step 5: To the pan with the chicken, add the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce, and black pepper. Stir well, then adjust the heat to low. Let the mixture simmer, partially covered, for about 20 minutes while stirring often.
Step 6: Stir in the sour cream along with the parsley. Take the pan off the heat and discard the bay leaves. Serve this Chicken Stroganoff over cauliflower mash. Enjoy!
For the cauliflower mash, you need 3 lbs head of cauliflower. Cut into florets and cook for about 10 minutes in salted water until fork-tender. Drain well when done and transfer the florets to a food processor with a tbsp or two of unsalted butter. Pulse until smooth. To taste, season with salt and pepper.
Serves: 4, Amount Per Serving: Calories 463 | Total Fat 24g 31% | Cholesterol 136.9mg 46% | Sodium 857.3mg 37% | Total Carbohydrate 16.4g 6% | Sugars 4.9g | Protein 45.6g 91% | Vitamin A 7% | Vitamin C 8%
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