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Chicken Stroganoff with Mushrooms, Sherry & Sage

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Serves three to four.

  • To learn more, read:
    Warming Soups and Stews
  • by Joanne Smart from Fine Cooking
    Issue 81

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.

  • 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

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.

Serving Suggestions

Serve over buttered egg noodles, with crunchy Slivered Red Pepper, Carrot & Snap Peas Salad on the side.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 460; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 8; Protein (g): 41; Monounsaturated Fat (g): 9; Carbohydrates (g): 12; Polyunsaturated Fat (g): 4; Sodium (mg): 730; Cholesterol (mg): 150; Fiber (g): 1;

Photo: Scott Phillips

We don't eat beef anymore -- haven't for many years -- but we miss the stuff that goes with all the old beef recipes, like Stroganoff. So I like the idea of subbing chicken. Following reviewers' suggestions, I cut meat in half for two of us, but added more mushrooms and added about a third more sauce ingredients. Next time I may quadruple the sauce, because we barely had enough to cover the meat and dot over the papardelle we had with the dish. Did like the addition of sage, which surprisingly didn't overwhelm the flavors.

Just OK. I followed the recipe, with one exception: I added peas at the same time as the recipe calls for simmering the recipe for 15 - 20 minutes. (Because I always add peas with a stroganoff.) I like thigh meat, but I think it comes off slimy in this recipe. Like others, I found the flavors kind of bland...

Delicious; definitely adding to my cooking rotation. I used marsala wine as had no sherry and added quite a bit of chicken stock at the end as there was not enough liquid...we like a lot of sauce. Had to use a cornstarch slurry to thicken the sauce too. Also used a little cream cheese swirled at the end instead of sour cream. Loved, loved this recipe.

I did not have any sherry on hand, so I used 1/2 cup of chicken stock and 1 tsp. Chicken flavored Better than Bouillon. My family said it was very good and it will now become part of our rotation. Great recipe!

This recipe is delicious, I made it exactly as described, but did make sure to reduce the sherry for the more intense flavour. I always make recipes exactly as called for the first time and then make adjustments afterwards if I see the need. This didn't need any adjustments. Served with noodles for a delicious dinner - this one will be a regular in my repertoire!

Very good recipe but I would make a few changes next time. This time I made it for 2 so I reduced all ingredients except those for the sauce & it had barely enough sauce for us (we like saucy foods). Next time I would make MORE sauce and use the full amount of mushrooms (they kind of disappeared) and keep the thighs portioned for 2 people. If I was making this for more than 2 I would definitely double the sauce.

Okay recipe. My husband liked it more than me. As noted before the recipe, it does taste like a stew. This also needs more sauce to cover the noodles.

This was delicious....very flavorful. I remarked to hubby that I was surprised they utilized thighs rather than breasts...however, we both believe it is much more flavorful using dark meat. It was easy to make and the amount of sauce, to us, was perfect. We had it mixed with 13.5 oz of Dreamfields penne rigate and had steamed cauliflower on the side. Only changes made: Chardonnay instead of Sherry and 1 tsp. of Penzey's Sunny Paris dried spice instead of fresh sage [hate sage]. We loved the layers of flavors and will definitely make again.

This recipe is a keeper. However, next time I make it I'm going to use chicken breast rather than thighs.

I received this as the recipe of the day email, and though my previous experience with any kind of stroganoff was limited to my terrible memories of Hamburger Helper, I thought I'd give it a shot. I don't know what "cie" is talking about describing this as bland. It was totally delicious. Mind you I took quite a few liberties with the recipe, but I'm certain it would be great as-is. I used this for some leftover pork loin from Southern Living's "Grilled Pork Loin With Rosemary-Breadcrumb Crust". The pork was quite boring, so I cubed it including bread crumb topping and added it at the very end of this recipe in lieu of the chicken. I only cooked it until heated through. I also ended up with double the mushrooms, so I used them all. I used dry vermouth instead of the dry sherry. I also ended up adding quite a bit of salt until it tasted sufficient. I served this on top of egg noodles as suggested.

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.

Just average. I was expecting more flavor after previous reviews. We did double the sauce which I recommend doing. Easily serves 4.

Excellent dish!!Easy to prepare

Outstanding. I'll double the sauce next time. Wow. We all (even 8 year old) enjoyed this so much!!

Excellent comfort food and easy to prepare.

Excellent recipe. Turned out creamy and delicious - I served it over fettucine with small butter biscuits on the side. Thanks for a wonderful meal!

Excellent and easy recipe...great leftovers!

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