Chicken Stroganoff

Ingredienti

• 400 grams boneless skinless chicken thighs
• 2 tablespoons all-purpose flour
• 1 tablespoon cultured unsalted butter
• 250 grams button mushrooms ((sliced into 1/4-inch thick slices))
• 175 grams onions ((1 small onion, finely diced))
• 1/4 cup dry vermouth
• 1 cup low sodium chicken stock
• 1 tablespoon tomato paste
• 1 bay leaf
• 5 sprigs fresh thyme ((tied with twine))
• 1/3 cup sour cream

Preparazione

1. 1

   Generously salt and pepper the chicken and then dust with the flour.

2. 2

   Heat a frying pan over medium-high heat until moderately hot and then melt the butter. Add the chicken in a single layer and let it fry undisturbed until browned on one side (about 5 minutes). Flip and then brown the other side.

3. 3

   Transfer the chicken to a bowl and then add the mushrooms. Spread the mushrooms into a single layer and sauté on one side until they've started to brown and then flip and brown the second side (about 5 minutes per side). As the mushrooms cook on each side, they will release a lot of liquid. You want to wait until all the liquid evaporates before you continue.

4. 4

   Add the onions and continue sautéing until the both the mushrooms and onions are well browned (another 10 minutes).

5. 5

   Deglaze the pan with the vermouth, boiling until most of the liquid is gone.

6. 6

   Add the chicken stock, tomato paste, bay leaf and thyme, and then return the chicken to the pot. Simmer over medium-low heat for 10 minutes covered. Remove the lid and simmer for another 10 minutes or until the chicken is tender and the sauce is thick.

7. 7

   While the chicken is cooking, put the sour cream in a bowl and bring up to room temperature.

8. 8

   When the chicken is done, transfer a few spoonfuls of sauce into the sour cream and stir together and repeat until the sour cream is lukewarm. Pour this mixture back into the pan and stir to combine.

9. 9

   Adjust salt to taste. Serve the Stroganoff with buttered egg noodles or rice.