Stroganoff Style Mushroom Chicken

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Stroganoff might be one of those dishes you associate with a steam table, or 1950’s convenience  foods – but I love the stuff.  To be honest, I like almost any dish loaded with sour cream.  Chili?  Gimme a big dollop right there in the middle.  Enchiladas Suizas?  Yes please.   I could go on, but I’m fairly certain you get the point.

This dish is sort of play on Stroganoff but in the place of beef – chicken thighs – because obviously.  A base of sauteed onions and mushrooms adds a lot of depth, and then a long slow oven braise yields a wonderfully tender chicken.

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The dish takes some time to cook, but the prep is easy and the resulting dish is a great cold autumn evening meal.

Stroganoff Style Mushroom Chicken

Recipe by DrewCourse: Dinner, MainCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes

Ingredients

  • 4 bone-in skin on chicken thighs

  • 8 oz mushrooms (white button, cremini, shitake or mixed wild)

  • 4 cups dark chicken stock

  • 1 medium onion

  • ½ cup full fat sour cream

  • 1 oz brandy, bourbon, or white wine (opt)

  • 1 sprig fresh thyme

  • 1 tsp fresh ground black pepper

  • 1 bay leaf

  • 1 tsp kosher salt plus more to taste

Directions

  • Preheat your oven to 350° F.
  • Peel, trim, and radially slice the onion.
  • Clean and slice the mushrooms.
  • Using a paper towel, dry the chicken thighs well.
  • Brown skin side down in an oven safe pan.
  • Once the skin side is browned, and a good amount of fat is rendered, remove the thighs and set aside.
  • Add the onions and mushrooms to the pan. Cook until the onions are beginning to brown and a fond (darkened bits) has formed on the bottom of the pan.
  • Deglaze the pan with wine, spirts, or chicken stock.
  • Stir and scrape to release the fond from the bottom of the pan.
  • Add the thyme, bay leaf, and black pepper.
  • Add the remaining stock and bring to simmer.
  • Arrange the thighs in the pan skin side up.
  • Transfer the pan to the oven and cook for 1 hour, or until the meat is almost falling from the bone.
  • Remove the thighs from the pan and reduce the remaining sauce until about 1 ½ cups of liquid remains.
  • Stir in the sour cream, taste and season with salt and pepper to taste.
  • Serve over boiled noodles tossed with herbs and butter.

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