One day I decided I wanted chicken stroganoff. So I made some and it was awesome.
I just love this recipe. Honestly, I can’t think of too much to stay about it, just that it is delicious.
The spices and seasonings are so simple and understated in this dish, but to me it’s a kind of dish that warms your soul.
It’s pretty quick so makes a nice dish to try on a weeknight after work or school.
I do love stroganoff!
Click here for the printable Word version of recipe:
Chicken and Mushroom Stroganoff
Boneless skinless chicken thighs, cut into bite sized pieces
Salt and pepper
1 onion, chopped
3 cups mushrooms, sliced
1 tsp sweet paprika
½ cup white wine
1 tbsp tomato paste
1 cup chicken stock
3 tbsp butter
2 tbsp sour cream
2 tsp Dijon mustard
2 tbsp chopped fresh dill, or 2 tsp dried
1 tbsp finely chopped parsley
- Season chicken with salt and pepper. Heat oil a dutch oven or large pan with a lid, sauté chicken until it is cooked through. Remove from pan.
- Add more oil to pan. Sauté onions for about three minutes. Add mushroom and continue to sauté until mushrooms are cooked.
- Add paprika, wine, tomato paste, butter and chicken stock. Add salt and pepper to taste. Bring to boil. Reduce heat and cook for 10 minutes.
- Add the chicken back to the pan. Add sour cream, mustard, dill and parsley. Simmer for about 5 minutes.
Serve with noodles or rice