Chicken Stroganoff
Ingredients
3-4tbsp. olive oildivided use
1lb. chicken breastscut into 1-inch chunks
1tsp. garlic powder
1tsp. onion powder
1/2tsp. paprika
1/4tsp. cayenne pepper
1tsp. sea saltdivided use
1tsp. ground black pepperdivided use
16oz. fresh mushroomssliced
1 leekgreen top removed, sliced and separated into rings
1small onionchopped
3cloves garlicfinely minced
4tbsp. unsalted butter
4tbsp. all-purpose flour(I used unbleached)
2cups low-sodium chicken broth(or homemade chicken broth) * see note below
1tbsp. worcestershire sauce
1/2tsp. fresh thyme leaves
1lb. wide egg noodlescooked and drained
1/3cup sour creamplus more for garnish, if desired
fresh parsleychopped, for garnish
paprikafor garnish
fresh thymefor garnish
Instructions
In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
Meanwhile, cut chicken into chunks and place in a bowl.
Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
(Chicken does not have to cook all the way through).
Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
Add remaining olive oil to the skillet.
Add mushrooms and cook until brown, about 4 minutes.
Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
Whisk in the butter and flour.
Add the chicken stock, about ¼ cup at a time until all is added.
Whisk until sauce is
Add Worcestershire sauce, thyme, and the remaining salt and pepper.
Bring to a simmer and allow the sauce to thicken.
Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
Add the cooked egg noodles and the sour cream and stir until combined.
Cook for 2 more minutes.
Check seasonings.
Add salt and pepper to taste.
Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.
Recipe Notes
NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.
NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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