"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Stroganoff Recipe

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This recipe for Chicken Stroganoff, by , is from Your Serve!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pride
Added: Friday, June 13, 2008


2 Tbsp all-purpose flour

1 tsp ground sage

1 tsp dried thyme, crushed

Salt and ground pepper to taste

4 boneless, skinless chicken thighs, cut into 1-1/2-inch chunks

2 Tbsp olive oil

1 Tbsp butter

1/2 cup minced sweet onions

2 cloves garlic, pressed

8 ounces white mushrooms, sliced

1 tsp salt

1/2 cup white wine

1 cup chicken broth

1/2 cup heavy cream

1/2 cup sour cream

1 Tbsp chopped chives for garnish

1 - In a large bowl, combine flour, sage, thyme, salt, and pepper. Add chicken thigh pieces and toss to coat.
2 - 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 thighs and cook until lightly browned. Place browned chicken in a bowl and set aside.
3 - In the same pan, melt butter in the pan drippings. Add minced sweet onions, garlic, and mushrooms. 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.
4 - Remove from heat and stir in sour cream. Serve chicken stroganoff over buttered and parsleyed noodles or rice pilaf and garnish with chives.

Personal Notes:
Personal Notes:
You may substitute chicken breasts for thighs and feel free to experiment with your favorite variety of mushrooms. Serve over buttered and parsleyed noodles or rice pilaf.

Yield: 4 to 6 servings




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