Chicken stroganoff recipe

Stroganoff generally means cooking meat or poultry with onions, mushrooms and sour cream. It also has a historic origin, as it was named after the family of Straganov belonging to an influential family in Russia involved in the settlement of Siberia. Let the origin of the dish be whatever, classically it is cooked with beef. However, this style of preparation also suits cooking of chicken. Cooking stroganoff chicken is economical and complementary to poultry. In preparing this dish, you can substitute chicken breast for thighs and try cooking with mushrooms and will go fine with noodles or rice. It takes about 15 minutes of preparation and about 40 minutes for cooking. This dish would yield to six servings.


  • Four chicken thighs, boneless, skinless, sliced into bits of 1/2 inches
  • All-purpose flour, 2 tablespoons
  • Minced sweet onions, 1/2 cup
  • Chicken broth1 cup
  • White wine1/2 cup
  • Heavy cream, 1/2 cup
  • Sour cream, 1/2 cup
  • 8 Oz of white mushrooms, sliced
  • 1 Tablespoon of butter
  • 2 Tablespoons of olive oil
  • Two cloves garlic, finely chopped
  • Dried and crushed thyme, 1 teaspoon
  • Ground sage, 1 teaspoon
  • Chopped chives, 1 Tablespoon
  • Ground pepper to taste
  • Kosher salt, to taste

    Preparation method

    Use a large bowl, and combine flour, salt, thyme, sage thoroughly. Add chicken pieces and toss in the bowl to coat fully. Heat a large, heavy, shallow skillet. Pour olive oil and toss to coat the bottom of the pan. Then add chicken thigh pieces in a single layer and cook it until lightly browned. Remove the browned chicken and set aside in a bowl. Using the same pan, melt the butter in the pan drippings. Add all the minced sweet onions, mushrooms and garlic, stir and toss well to coat. Sprinkle a teaspoon of kosher salt. Kosher salt helps the mushroom release their liquid. Until the vegetables are lightly browned, continue stirring. Pour the white wine and stir well to scrape the bottom. As the alcohol has to boil off, cook for about two minutes. Add chicken broth and allow simmering for about 5 minutes. Return the chicken to the skillet and add heavy cream. As the sauce has to get thickened, allow simmering for another ten minutes. Remove the skillet from the oven and stir in the sour cream. Your stroganoff chicken is now ready to be served with buttered noodles. Instead of noodles you can also serve it with rice.

    General Tips

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