Chicken Stroganoff

Name: Chicken Stroganoff
Ingredients: 4 boneless skinless chicken thighs; 1/2 lb (or more) mushrooms (we used Cremini, but you can be creative); 1 large onion, diced; 3-4 cloves garlic, minced; 1/3 cup all-purpose flour; 1/3 cup butter; 16 oz warm chicken broth; 4 oz half-and-half; 1 Tbsp Dizzy Pig SPG Garlic, to taste; 1 tsp Dizzy Pig Raging River seasoning (optional); Olive oil for cooking pan ingredients, or whichever you prefer; Egg noodle or pasta of your choice

Main Dish Chicken, Pasta Comfort Food, Kitchen

By Chris Capell

While stroganoff is mainly a beef dish that we all know and love, we love chicken and mushrooms! This chicken stroganoff comes together fairly quickly and hits the spot when you are looking for a little comfort food. The chicken gets browned first in the pan, leaving behind a bunch of wonderful flavor bits that work themselves into the onion/garlic/mushrooms. Served with home-made pasta for an extra treat!

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Ingredients

4 boneless skinless chicken thighs
1/2 lb (or more) mushrooms (we used Cremini, but you can be creative)
1 large onion, diced
3-4 cloves garlic, minced
1/3 cup all-purpose flour
1/3 cup butter
16 oz warm chicken broth
4 oz half-and-half
1 Tbsp Dizzy Pig SPG Garlic, to taste
1 tsp Dizzy Pig Raging River seasoning (optional)
Olive oil for cooking pan ingredients, or whichever you prefer
Egg noodle or pasta of your choice

Directions

Cut chicken into bite-sized pieces, or you can leave them whole and chop them after they’re browned. Whichever way you go, season chicken well with SPG Garlic.
Halve or quarter mushrooms, depending on their size.
Over medium high heat, brown chicken in pan, then remove and reserve. It’s okay if it’s not totally cooked as it will cook more in the sauce.
Sauté onions until translucent, scraping chicken flavor bits from the pan. Add garlic and cook for a minute or 2 to mellow it out. Remove and reserve.
Brown mushrooms for 4-5 minutes. Remove and reserve.
Reducing heat to medium, melt the butter and whisk in flour until lightly browned and well incorporated.
Add warm chicken broth slowly, and whisk in until smooth. If too thick, add a little water or more chicken broth to get it to the consistency you want.
Taste and adjust seasoning with SPG Garlic (and optionally Raging River).
Add all cooked and reserved ingredients back into the pan, and simmer for about 10 minutes. Season again to taste as needed.
Enjoy! We served our chicken stroganoff over homemade angel hair pasta!