Chicken Stroganoff

Estelle Forrest

Feb 2

Typically speaking stroganoff is made with beef (either from a roast cut or ground beef). The traditional recipe has its roots in Russian cuisine and was much more mustard forward than what we are familiar with today. Modern versions are a sour cream and broth sauce with mushrooms, which is pretty much what I made here. I just swapped out the beef for chicken and made a fun play on the classic with this Chicken Stroganoff.

Chicken Stroganoff

The sour cream is the real flavor that we most often associate with stroganoff. The creamy yet slightly sour not of the sour cream pulls together the broth, mushrooms, and meat for a delicious bite of food. Since I was swapping out the beef for chicken, I decided to go with the dark meat of the chicken thigh, to get that similar meatiness in the dish. You could definitely use chicken breast if you prefer it to thighs, or if it just what you happened to have on hand.

Chicken Stroganoff

Egg noodles are also the traditional pasta used for stroganoff. I have seen people serve it with rice as well, but the thin egg noodles are ideal. The wide egg noodles are great for holding on to more of the sauce. Just be sure that you are not getting the Asian style of egg noodle (very thin, almost spaghetti style). Those are usually used in soups like ramen. You could also use regular short pasta, but that tends to be heavier than what this sauce needs.

This is the type of dish that goes will with a simple vegetable side. Green beans, peas, carrots, corn - or a combination of them all - would all be great with this meal. A flaky style biscuit or roll would be nice with it as well.

Now Let's Get Cookin'!

Chicken Stroganoff

Mushroom sour cream sauce with chicken served over egg noodles.

2 lbs Chicken Thighs (boneless, skinless, cut into 1-inch chunks)
4 tbsp Butter (divided)
1 tsp Salt
1 tsp Pepper
8 oz White Mushrooms (sliced)
½ White Onion (diced )
3 Garlic Cloves (minced)
2 tsp Parsley (plus more to garnish)
1 cup White Wine (pinot grigio)
2 cups Chicken Broth
¼ cup Dijon Mustard
2 tbsp Cornstarch
16 oz Sour Cream
1 lb Wide Egg Noodles

Start water boiling for pasta.
Sprinkle chicken chunks with salt and pepper.
In a large saute pan over medium-high heat, add 2 tablespoons of butter. Once melted add chicken chunks and cook until no longer pink (8 minutes). Remove from pan.
Add remaining butter. Once melted add mushrooms, onions, garlic and parsley. Cook and saute until mushrooms are softened. Return chicken to pan and reduce heat to medium.
In a bowl, combine white wine, broth, dijon mustard, and cornstarch. Whisk thoroughly then pour into chicken mixture. Bring just to a bubble and reduce heat to medium-low. Cover with lid and let simmer.
Add pasta to boiling water and cook as directed on package. Drain in colander and shake off excess water.
Use a shallow pasta bowl to serve up a portion of noodles and a few ladles of chicken with gravy over top. Garnish with parsley if desired.