No announcement yet.

Cook’s Country Chicken Stroganoff

  • Filter
  • Time
  • Show
Clear All
new posts

  • Cook’s Country Chicken Stroganoff

    This was outstanding!

    CC Chicken Stroganoff
    SERVES 4
    TIME 55 minutes Oct/Nov2021

    12 ounces (6 cups) egg noodles
    1¼ teaspoons table salt, divided, plus salt for cooking noodles
    6 tablespoons unsalted butter, divided
    3 tablespoons all-purpose flour, divided
    1 teaspoon dry mustard
    1 teaspoon paprika, plus extra for sprinkling
    1 teaspoon pepper, divided
    1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
    12 ounces cremini mushroom, trimmed and sliced thin
    1 onion, chopped fine
    3 garlic cloves, minced
    1 tablespoon tomato paste
    2 teaspoons minced fresh thyme or ¾ teaspoon dried
    1¼ cups chicken broth
    2 tablespoons dry sherry
    ⅓ cup sour cream, plus extra for serving
    2 tablespoons minced fresh parsley


    Water or extra chicken broth can be substituted for the sherry. If omitting the sherry, season the final dish with lemon juice to taste.
    INSTRUCTIONS (Chicken Stroganoff)

    Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 2 tablespoons butter. Cover to keep warm.
    Combine 2 tablespoons flour, mustard, paprika, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
    Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
    Melt remaining 2 tablespoons butter in now-empty skillet over medium-high heat. Add mushrooms, onion, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
    Stir in broth and sherry and bring to simmer, scraping up any browned bits. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
    Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste. Transfer noodles to shallow bowls and spoon stroganoff over top. Sprinkle with parsley and extra paprika. Serve with extra sour cream.


    Stroganoff has unclear origins, but the dish endures, from basic versions to more elaborate ones. To make stroganoff in its simplest form, you coat pieces of meat with flour and spices, lightly fry (or sauté) the meat, build a creamy sauce, and serve the meat in the sauce. For a back-to-basics version, versatile, hard-to-overcook chicken thighs took the place of the traditional beef. To make it more weeknight dinner friendly, we opted to cut the thighs into quick-cooking bite-size pieces. Influenced by earlier versions of stroganoff and to boost flavor, we added just a bit of paprika and dry mustard to the flour coating. Lightly browning the coated chicken and setting it aside to rest before building the sauce ensured perfectly textured chicken. Sliced mushrooms and chopped onion were welcome additions to the original dish that made sense to include here, too; garlic, tomato paste, and thyme amped up the flavor even further; and a bit more flour stirred into the sauce ensured that it thickened to the right consistency. One and a quarter cups of chicken broth simmered down to the right amount of sauce while a mere 2 tablespoons of sherry provided a hint of sophistication. Incorporating the sautéed chicken and its accumulated juices into the sauce allowed the chicken to warm through and made the dish more cohesive. Finally, stirring in just ⅓ cup of sour cream off the heat (to prevent curdling) provided the requisite tartness and rich creaminess that stroganoff is known for. We served the stroganoff over buttered noodles with a sprinkle of parsley for freshness and a little extra paprika for kick. This timeless dish offers distinctly modern appeal.

    Charlene’s notes 9-7-2021: This is really delicious! I didn’t change a thing in it and we both loved it.