Ingredients: |
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, more if needed
1/4 teaspoon freshly ground black pepper, more if needed
1 tablespoon extra-virgin olive oil
1/2 cup minced shallots
1/4 cup Marsala
3/4 cup rich chicken stock or low-sodium stock
1 teaspoon Dijon mustard
1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish
1/4 cup sour cream
Buttered parsley noodles, plain noodles or rice
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Directions: |
Directions:Cut chicken into 1-inch chunks. Sprinkle with salt and pepper.
Heat oil in large saucepan over medium heat until it's shimmering but not smoking.
Add shallots and cook, stirring, until they're a light golden color, about 3 minutes.
Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes.
Transfer the chicken and the shallots to a plate.
Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon.
Boil until the liquid is reduced by half, about 1 minute.
Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes.
Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan.
Add mustard and minced tarragon and simmer for 3 minutes.
Turn off the heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary.
Add the chicken and shallots to the pan and gently heat over low heat until the stroganoff is warmed through; do not let boil.
Serve over noodles or rice and garnish each serving with a tarragon sprig. |
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