Hähnchen-Stroganoff

Zutaten

• 4 Tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, thinly sliced into half rings
• 2 garlic cloves, minced
• 8 oz. baby bella or white mushrooms, thinly sliced
• 1 1/2 pounds boneless, skinless, chicken thighs, cut into strips
• 1 1/2 cups chicken stock
• 2 Tbsp. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. paprika
• 2 bay leaves
• 1 Tbsp. Worcestershire sauce
• 1/2 cup sour cream (full fat)
• 2 Tbsp. fresh parsley, finely chopped
• Fresh black pepper, to taste

Zubereitung

1. 1

   In a large sauté pan, heat 3 tablespoons of oil over medium heat. Add onion and cook until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. 2

   Add mushrooms and cook until lightly golden, about 8-10 minutes. Make sure to not overcrowd the mushrooms or they will seep out and just simmer in their liquid instead of browning. Remove the mushroom mixture to a plate.

3. 3

   Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the oil is hot, add chicken and cook for about 6 minutes or until no longer pink and lightly golden.

4. 4

   While the chicken is cooking, create a slurry by whisking the flour into the chicken stock. Add the slurry to the chicken and with a wooden spoon scrape up all the bits from the bottom of the pan until released. The mixture will come to a quick simmer and lightly thicken.

5. 5

   Stir in the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce, and black pepper, to taste. Reduce heat to low and simmer the chicken for 20 minutes, partially covered, stirring occasionally.

6. 6

   Stir in the sour cream and parsley. Remove from the heat and discard the bay leaves. Serve over egg noodles or mashed potatoes.