Chicken Stroganoff - Wine Dine With Jeff

INGREDIENTS

  • 1 1/2 Lb of Chicken thighs (I used 5 chicken thighs)
  • 4 Tablespoons of olive oil (split)
  • 10 Oz of Baby Bella mushrooms sliced
  • 1 Large shallot diced 1/2 cup
  • 4 Garlic cloves sliced
  • 2 Cups of beef stock
  • 5 Oz of Crème Fraiche or Sour cream preparation different please read below
  • 1 Tablespoon of Dijon mustard
  • 1 Teaspoon of fresh thyme
  • 1/2 Teaspoon of dried oregano
  • 1/8 Teaspoon of grated nutmeg
  • 3 Tablespoons of butter
  • 2 Tablespoons of all purpose flour
  • Salt and Pepper to taste
  • 12 Oz of egg noodles

Directions

  • 1. We all love creamy Beef Stroganoff right, but we are told by doctors to cut our beef consumption. I wanted to create the same creamy rich decadent flavors but with chicken. try my irresistible Chicken Stroganoff recipe! Golden skinless chicken thighs smothered in a full-flavored creamy mushroom gravy for an easy weeknight dinner. It's creamy, hearty, and insanely good over a bed of egg noodles. This chicken version is just as good. It's a little lighter than the original, but still super flavorful and extremely comforting. My tip is to use chicken thighs for that rich dark meat flavor that is unmistakable stroganoff. I am using boneless skinless for quick cooking and less fat.
  • 2. with a Dutch oven or large skillet pan add 2 tablespoons of olive oil and turn the burner onto medium high heat. Sprinkle the thicken thighs with dried oregano and salt and pepper. When the oil is hot and shimmering add the chicken thighs to the pan and cook for 5 minutes on the first side. Do not try to flip the chicken until the 5 minutes let the chicken get that golden caramelized color and flavor. Cook the thighs for 4 minutes on the other side and remove from the pan and set aside. The chicken thighs will not be fully cooked through yet we will finish cooking them in the mushroom gravy.
  • 3. When slicing the Baby Bella mushrooms I like to leave them in large thick slices for a nice meaty chew when you bite down on them in this creamy mushroom gravy. In the same pan that has all the brown bits at the bottom when you removed the chicken add 2 more tablespoons of olive oil if the pan is dry because the mushroom will need that to brown in. The burner should be on a medium high heat still add the mushrooms to the pan. My tip on browning mushroom do not salt until the mushrooms are brown because it draws the moisture out of the mushrooms and they steam instead of browning. It will take around 8 minutes to brown all of these mushrooms.
  • 4. When the mushrooms have finished browning turn the burner down to a medium heat and add the butter it will melt fast. Then add the diced shallots and stir them around in the pan for just 1 minute. Then add the sliced garlic it will only take 1 minute for the garlic to finish cooking. This is the perfect time to add a little salt and cracked pepper to all the ingredients. Then sprinkle on the flour and stir to incorporate. It will take 2 minutes for the flour to cook out it's flour taste before you move to the next step just keep stirring.
  • 5. After the flour had cooked out it is time to pour in the beef stock. I like using beef stock for it's rich depth of flavor in the stroganoff. But you can always swap out for chicken stock if you don't eat beef. Stir around to incorporate all the ingredients and the sauce will slowly start to thicken. Make sure to scrape the bottom of the pan to release all the flavorful brown bits that were stuck on the bottom. Add the Dijon mustard to the sauce and stir to incorporate.
  • 6. After you stir in the beef stock this is the time to add the Crème Fraiche. NOTE If using sour cream do NOT add at this time because the difference between the two is that the Crème Fraiche has a higher fat ratio and can hold up simmering-boiling for 5 or 6 minutes. The sour cream has less fat and a little more tang and can not boil. If using sour cream add it right at the end when you turn off the burner to mix it in. Stir in the crème fraiche that will make the sauce rich and creamy. This is the perfect time to add the fresh thyme and grated nutmeg. Turn down burner to medium low onto a low simmer and add the chicken back to the pan and let the chicken finish cooking in this rich mushroom gravy. Let them simmer for about 5 to 6 minutes until cooked all the way through at 165 Degrees Fahrenheit.
  • 7. While the Chicken is simmering this is a great time to add your egg noodles to boiling water. Don't forget to always salt the pasta water to flavor the noodles. All noodles cook at different time please read the package directions and cook them to an al dente consistency. Also never rinse pasta noodles because you remove the starch and flavor from them.
  • 8. After draining the egg noodles add the creamy rich mushroom gravy to the noodles and top with a chicken thigh. Garnish with some fresh Italian parsley for that extra pop of flavor. I hope this becomes your new family favorite Stroganoff dinner.

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