CREAMY CHICKEN STROGANOFF RECIPE
This Chicken Stroganoff recipe is creamy comfort food and what’s for dinner tonight! Only 30 minutes of cooking time, perfect with mashed potatoes or noodles. So easy to make, you can’t screw it up!
Creamy Chicken Stroganoff recipe with mushrooms, perfect for dinner tonight. Classic Russian comfort food, creamy and delicious, like babushka made! Beef Stroganoff with Chicken!
ORIGINS OF CHICKEN STROGANOFF
Stroganoff (бефстроганов) is the ultimate Russian comfort food for me, usually made with strips of beef, served with a starch. There is no direct translation in Russian for Chicken Stroganoff. It literally translates as Beef Stroganoff from Chicken in Russian.
Beef a la Stroganoff first appeared in a Russian cookbook (A Gift to Young Housewives) in 1871. It was a slightly blander version, made without sour cream, onions or mushrooms. Over the coming decades, more ingredients were added until it resembles the version we all love. Smetana, or Russian Sour Cream is what makes this recipe creamy.
CAN YOU MAKE BEEF STROGANOFF WITH CHICKEN?
Obviously you can use chicken, that’s how you found this recipe! As this recipe is traditionally made with beef, you’d be surprised that people aren’t confident to deviate from the original. You can use beef or chicken, your choice. It’s delicious any way you make it.
My wife is such an amazing cook, I call her the Stroganoff Queen. She’s had friends ask her for her Chicken Stroganoff recipe, so here it is! It’s one of my favorite comfort food dinners, perfect on a cold winter’s night. Her recipe is authentic and easy to make.
Creamy Chicken Stroganoff
Creamy Chicken Stroganoff recipe with mushrooms, perfect for dinner tonight. Classic Russian comfort food, creamy and delicious, like babushka made! Beef Stroganoff with Chicken!
Ingredients
1 lb /500g chicken breast or chicken thighs sliced or diced
¾ lb /375g mushrooms halved then sliced
1 onion thinly sliced
2 tablespoons butter
2 tablespoon tomato paste
1 ¼ cup sour cream
1 tablespoon flour
¼ cup brandy be generous with your measure
½ cup chicken stock
1 teaspoon mustard powder
1 tablespoon paprika
fresh parsley
Instructions
Melt 1 tablespoon of butter in a frying pan on medium high heat. Fry the chicken pieces and set aside.
Sauté the onions and mushrooms in 1 tablespoon of butter, until they are soft and start to caramelize.
Sprinkle the flour, mustard powder and paprika over the mushroom and onions, and mix throughout. Add the tomato paste and allow to cook for about 1 minute.
Pour in the brandy. Stir to ensure there are no lumps and allow the alcohol to slightly cook out ( about 1 minute).
Add the chicken pieces and chicken stock.
Stir in the sour cream, add salt and pepper to taste. Garnish with freshly chopped parsley. Serve over egg noodles, pasta, rice or potatoes.
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