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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This had a solid flavor. My husband thought it had a bit too much sage but I don’t agree. I doubled the sauce but didn’t allow enough time for the sauce to boil down and thicken up. I will adjust the cooking time next time. I recommend this dish.
I made this recipe tonight for the first time. It was fantastic and I will be adding it to our regular dinner repertoire. It was creamy with great depths of flavour from the mushrooms and the sage. Highly recommended.
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.
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