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Chicken Stroganoff
On a dreary rainy day, chicken strogranoff is cozy, comforting and easy to make. It is creamy, soothing and warming. Makes a quick and simple supper or dinner recipe idea, come and try this simple kids supper or for the entire family.
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 onion
1/4 cup Marsala
3/4 cup chicken stock or low-sodium stock
1 teaspoon Dijon mustard 1 tsp Worcestershire sauce
1/4 cup sour cream
Egg noodles
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 onions 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 onions 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 worcestershire 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 onions to the pan and gently heat over low heat until the stroganoff is warmed through; do not let boil.
Serve over noodles.
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