Chicken Stroganoff with Mushrooms, Sherry & Sage

By barbell

Ingredients

• 4 tsp. extra-virgin olive oil
• 1 8-oz. package sliced cremini (baby bella) mushrooms
• Kosher salt
• 1 shallot, finely chopped
• 2 Tbs. finely chopped fresh sage
• Freshly ground black pepper
• 1-3/4 lb. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
• 1 Tbs. finely chopped garlic (about 2 large cloves)
• 1/3 cup dry sherry
• 1 whole jarred roasted red pepper, drained and cut into thin strips (about 1/2 cup)
• 1/2 cup sour cream
• 1 plum tomato, cored, seeded, and cut into medium dice

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Stir-frying

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A quick braise of chicken thighs and mushrooms in a sour cream and sherry sauce gives this comfort-food classic all the flavor of a long-simmered stew.

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In a 10-inch straight-sided sauté pan, heat 2 tsp. of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.

Generously season the chicken thighs with salt and pepper. Return the pan to medium-high heat, add the remaining 2 tsp. oil, and swirl to coat the pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 Tbs. of the garlic, 1/2 Tbs. of the sage, and the remaining shallot and continue to cook, stirring, until the chicken is no longer pink on the outside, 2 to 4 minutes. Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes.

Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes. If the sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with the remaining sage.

Kind of a bland recipe. Not bad but not great. Not good enough to make again.

Very tasty and easy enough to make on a week night. I will definitely make this one again! I followed the recipe, but with a few additions: I doubled the mushrooms and added fresh spinach at the end. Served over orchetta pasta. If you balk at dark meat, chicken breast could easily be substituted. This one is definitely a keeper!... so I made this again with chicken breast, with the amount of mushroom called for in the recipe, and I had to use cooking sherry instead of dry sherry. It was not nearly as good. I still liked it. I just didn't love it like I did when I used the chicken thighs and xtra mushrooms. Maybe if I cut the chicken breast smaller and used more oil instead of the spray stuff. Anyhow... if you're looking to lighten up this dish with chicken breast, be prepared to make extra sauce or something.

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