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Versatile Quick Stroganoff --4 Ways Recipe

Ingredients

How to make it

  • Season chicken with salt, pepper, and paprika. (If using)
  • Heat oil to shimmering in large stainless steel pan, and cook chicken til almost done and well-browned, about 3 minutes per side.
  • Remove, turn heat to medium.
  • Add carrots and onions, paste, and white wine--stir to deglaze pan, scraping up any bits with wooden spoon.
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  • Reduce heat to medium-low, and cook 5 minutes, til softened. Add stock, worcestershire, and sugar. Stir, bring to simmer, and add chicken back to pan along with any juices.
  • Cook a few minutes, til chicken is cooked through and sauce has reduced a bit.
  • Remove chicken, chop up, and set aside. (Or prepare rotisserie chicken.)
  • Mix together sour cream and flour in a small bowl til no lumps remain.
  • Whisk by tablespoon into gravy, bringing back up to a boil, until desired thickness is reached (you may not need it all, depending on how much your sauce reduced.)
  • Check for seasoning, and serve over noodles, cous-cous, rice, or anything really--it would make a dirty sock taste good, it's that delicious.
  • To convert to a slow-cooker recipe, follow all steps except sour cream and flour. Use chicken thighs or lean stew meat, and use enough stock to cover halfway in Crockpot. Cook on Hi 3 hours or Low for 6, always leaving on Hi for the first hour for safety. When ready to eat, remove meat, and thicken sauce as above, separating fat first if desired. Serve with extra sour cream.

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earthwatersunwind San Diego, CA

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