Ingredients: |
Ingredients: 2 T. all-purpose flour
1/2 tsp. ground sage
1 tsp. chili powder
2 tsp. dried thyme, crushed
Kosher salt and freshly ground pepper to taste
4 boneless, skinless chicken thighs, cut into 1-1/2-inch chunks
2 T. olive oil
1 T. butter
1/2 c. minced sweet onions
2 cloves garlic, pressed
8 ounces white mushrooms, sliced
2 T. sundried tomatoes
5+ artichoke hearts in oil (use as many as you like, cut in half)
1 tsp. kosher salt
1/2 c. white wine
2 c. chicken broth
1 c. heavy cream
1/2 c. sour cream
1 T. chopped parsley for garnish (optional)
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Directions: |
Directions:In a large bowl, combine flour, sage, chile powder, thyme, salt, and pepper. Add chicken thigh pieces and toss to coat.
Heat a large, heavy, deep-sided skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. Add chicken thigh pieces in a single layer and cook until lightly browned. Place browned chicken in a bowl and set aside.
In the same pan, melt butter in the pan drippings. Add minced sweet onions, garlic, mushrooms, artichokes, and sundried tomatoes. Toss to coat, then sprinkle with 1 teaspoon kosher salt to help mushrooms release their liquid. Saute over low heat until vegetables are lightly browned.
Deglaze pan with white wine and stir, scraping bits from the bottom. Cook about 2 minutes to boil off the alcohol. Add chicken broth and simmer about 5 minutes. Return chicken to the skillet and add heavy cream. Simmer another 10 minutes or until sauce is thickened.
Remove from heat and stir in sour cream. Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.
Yield: 4 to 6 servings |
This recipe for Chicken Artichoke Stroganoff is from