Chicken Stroganoff is one of those comfort food meals you can never get enough of. Okay, can I go on record and just say I’m the comfort food queen? I love comfort food and stroganoff has been one of those comfort food meals for me. I’ve always been a gravy or sauce kind of girl–give me any entree with sauce or gravy over top of it and I like it. 🙂
This quick and easy stroganoff entree can be ready in about 30 minutes. So it’s an excellent choice for school nights when you’re trying to whip up something quick and don’t have a lot of time to prepare or eat. Another thing I like about this one-pot dish is you don’t have to precook the noodles. Just add them into the stroganoff mixture and, in no time, the noodles are ready and the dish is ready to serve.
A few weeks ago I prepared a meal for a couple in our church. She had just undergone hip replacement surgery. Even though their daughter was there to take care of them, I wanted to bring them dinner along with several items that helped John when he went through the same procedure a couple of years ago. In addition to the Chicken Stroganoff, I made a Creamy Strawberry Kiwi Salad, Rapid Rise Italian Herb Bread and the BEST Strawberry Cake!
This recipe includes the traditional mushrooms, onions and garlic in a savory chicken broth and sour cream sauce. But it also includes leeks and additional seasonings to spice it up like paprika, cayenne pepper and Worcestershire sauce along with a little fresh thyme. I L-O-V-E-D Chicken Stroganoff. While I’ve made my Crockpot Beef Stroganoff a lot of times over the years and even meatball and hamburger versions, I’ve never made stroganoff with chicken before. This entree was absolutely sumptuous.
The amped up seasonings added incredibly good flavor and, if I had not been taking the dish to friends, I probably would have eaten ALL of it. 🙂 This is a terrific entree to serve for company or holidays like Mother’s Day or Father’s Day. Everyone will go away feeling very comforted and satisfied. Enjoy.
Chicken Stroganoff is the perfect comfort food.
Every forkful of this delicious entree will have you coming back for another bite.
The seasonings in Chicken Stroganoff are what make it special.
Here’s what I did.
I used these ingredients. The large bowl in the back contains homemade chicken broth.
Cut chicken into bite-sized pieces. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon each of salt and pepper. Stir well to combine.
In a large Dutch oven, add part of the olive oil and heat over medium heat. Add chicken pieces and saute in hot oil about 2-5 minutes on each side.
With slotted spoon, remove chicken pieces to plate. Set aside.
Add remaining olive oil to pan. Then saute mushrooms about 4 minutes. Add onions, garlic and leeks and saute an additional 2-3 minutes.
Whisk in butter and flour.
Add chicken stock about 1/4 cup at a time until all is incorporated.
Add Worcestershire sauce.
Add remaining salt, pepper and fresh thyme. Bring to a simmer and allow sauce to thicken.
Add chicken pieces.
I goofed here and added dry noodles instead of pre-cooked noodles and sour cream. So I added an additional 2 cups of chicken broth and 1/3 cup more sour cream. Then I allowed the noodles to cook in the sauce about 5-7 minutes until they were done.
Otherwise, if you have cooked noodles, just heat through about 2 minutes.
Garnish stroganoff with fresh thyme, salt, pepper and paprika, as desired.
I thought seasoning Chicken Stroganoff with additional paprika and thyme made a big increase in taste.
If you enjoy traditional stroganoff dishes, you’ll love this chicken version.
Chicken Stroganoff is a delicious meal to take to folks who are convalescing.
Here’s the recipe.
(Recipe adapted from Lil’Luna)
This easy one-dish meal is great for company dinners or even holidays like Mother’s Day or Father’s Day.
Prepare yourself for a very hearty and satisfying meal.
You’ll find yourself coming back to this Chicken Stroganoff recipe again and again, it’s so good.