Stroganoff de poulet

Ingrédients

• 1.5 lbs chicken thighs (boneless and skinless (or breast cutlets/fillets, see notes for preparation))
• 1 tablespoon light olive oil
• 2 tablespoon butter (salted or unsalted)
• 1 large onion (chopped)
• 1 lb brown mushrooms (such as baby bella or chestnut mushrooms, sliced)
• 2 cloves garlic (chopped)
• 2 tablespoons all-purpose flour
• 2 cups chicken stock (plus more if needed)
• 1 teaspoon Worcestershire sauce (to taste (plus more as needed))
• 1 teaspoon apple cider vinegar (or white wine vinegar (plus more as needed))
• 1 teaspoon dry mustard (or 2 teaspoons jarred Dijon mustard (adjust to your preference))
• 1 teaspoon paprika
• 1/3 cup sour cream
• 2 tablespoons chopped parsley
• Salt and black pepper (to taste)

Préparation

1. 1

   Season the chicken with salt and black pepper, and cut it into bite-sized pieces.

2. 2

   Heat the olive oil over medium-high heat in a large nonstick skillet, then melt in 1 tablespoon of butter.

3. 3

   Add the chicken in a single layer and cook until browned and cooked through. Once done, remove the chicken from the pan and set it aside.

4. 4

   In the same skillet, melt the butter over medium-high heat. Add the chopped onion and sauté until translucent.

5. 5

   Add the sliced mushrooms to the skillet and sauté until they are cooked through, and any liquid released has evaporated. This should take about 7 to 9 minutes. Be sure to scrape the bottom of the skillet to gather any browned bits.

6. 6

   Stir in the chopped garlic and flour, and cook until fragrant, which should take about 30 seconds.

7. 7

   Pour in the chicken stock and add Worcestershire sauce (start with 1-2 teaspoons), vinegar, paprika, dry mustard (or Dijon mustard), salt, and black pepper. Stir well, making sure to scrape up any browned bits from the bottom of the pan. Allow the mixture to come to a boil and let it thicken.

8. 8

   In a small bowl, gradually add a few spoonfuls of the hot sauce to the sour cream, stirring to warm and blend it without curdling. Then, slowly pour the tempered sour cream mixture into the skillet, stirring continuously to incorporate it smoothly into the sauce.

9. 9

   Reduce the heat to low, and stir in the sour cream and chopped parsley. Return the cooked chicken to the skillet along with any accumulated juices. Cook until the sauce is thickened and the chicken is thoroughly warmed through.

10. 10

    If the sauce becomes too thick, add some extra stock a little at a time to thin it out.

11. 11

    Taste the sauce and adjust the seasoning, adding more salt, pepper, Worcestershire sauce, or vinegar if needed.

12. 12

    Serve the creamy chicken stroganoff over your choice of egg noodles, rice, zucchini noodles, or cauliflower rice.