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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.
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 ChickenCourse: Dinner, MainCuisine: AmericanDifficulty: Medium
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
- 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.