Servings: three to four.
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.
Serve over buttered egg noodles, with crunchy Slivered Red Pepper, Carrot & Snap Peas Salad on the side.
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My husband who does not like to eat meat, loves this dish. I usually cook more than the 8 oz. of mushrooms and sour cream with the sherry to create more of a sauce. Highly recommend this recipe as is until you can play with it. It is my one chicken dish I can make without getting negative feedback from the hubby. He evens asks for leftovers a day later! It helps that I serve it over fantastic almost fresh tagliatelle noodles made by Bionature. The fresh sage is a must.
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.
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