Bœuf Stroganoff au poulet

Ingrédients

• 1 tablespoon olive oil
• 1 pound chicken thighs (boneless and skinless and cut into bite size pieces)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoon olive oil
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 pound mushrooms (cleaned and sliced)
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 teaspoon Worcestershire sauce
• 1/4 cup white wine (dry)
• 1 tablespoon all-purpose flour
• 3/4 cup sour cream
• 2 cups chicken broth (low sodium or no sodium added)
• 2 tablespoon parsley (chopped)

Préparation

1. 1

   Cook the chicken.: Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.

2. 2

   Cook onion and garlic.: In the same skillet add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and saute for 3 minutes or until the onion is transparent and has softened. Stir in the garlic and saute for 30 seconds until fragrant.

3. 3

   Cook the mushrooms.: Add the mushrooms to the skillet and cook until they start to brown, for about 5 minutes. Add the Italian seasoning, paprika, salt, pepper and stir. Add the Worcestershire sauce and white wine to deglaze the pan and cook for 2 to 3 minutes until the alcohol cooks off.

4. 4

   Make the sauce.: Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken a bit.

5. 5

   Make it creamy.: Reduce the heat to a low and stir in the sour cream. Let it simmer until smooth and creamy, about 5 minutes. Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.

6. 6

   Garnish and serve.: Garnish with parsley and serve.