CHICKEN THIGH STROGANOFF

Chicken|Pasta

Ingredients

The Marinade:

1 ¼-½ pounds boneless skinless chicken thighs (or boneless chicken breasts work too!)

1 teaspoon baking soda

1 tablespoon corn starch

2 tablespoons Worcestershire sauce

1 tablespoon white wine or cider vinegar

¼ cup water

The Mushrooms and Sauce:

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

2 tablespoons fresh rosemary leaves, chopped

2 tablespoons fresh sage leaves, chopped

1 tablespoon thyme leaves, stemmed

1 ½ pounds mushrooms

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 tablespoon Dijon mustard

½ cup dry white wine

1 cup beef or chicken stock

¾ cup sour cream

1, 12 ounce bag medium egg noodles, cooked to package directions (reserve ½ cup of the cooking liquid)

¼ cup fresh parsley, chopped

Instructions

To make your marinade, combine the baking soda, corn starch, Worcestershire sauce, vinegar, and water in a medium bowl. Whisk until smooth and add your chicken, tossing until all of the pieces are well coated. Let marinate for at least 30 minutes and up to 4 hours. This marinade adds great flavor but also makes the chicken VERY tender and succulent! Bring the chicken to room temperature before cooking, about 30 minutes.

Heat the olive oil in a large deep skillet over medium high heat. When the pan is very hot add the chicken thighs, letting any excess marinade drip off into the bowl. Sear until golden brown on all sides for about 2-3 minutes per side until the chicken just barely cooked through (they will cook a little more in the sauce later). Remove the chicken from the pan and set aside.

Add the chopped onions, garlic, rosemary, sage, and thyme to the pan and cook for one minute, stirring, until fragrant. Add the mushrooms to the pan and continue to cook, stirring occasionally, until the mushrooms begin to soften, about 2-3 minutes. Add the salt, black pepper, and paprika to the pan. Cook for 1-2 minutes more, stirring until everything is well coated.

Add the Dijon mustard and white wine to the pan and cook, stirring, until the wine is absorbed, about 1-2 minutes. Add the stock and any marinade remaining in the bowl to the pan and cook, stirring, until the sauce comes to a low boil. Stir in the sour cream until the sauce is smooth and rich.

Add the chicken back to the pan along with any drippings that have formed on the plate. Toss the chicken in the sauce until well coated. Add the noodles and parsley to the pan and toss again. Serve hot in bowls. DEVOUR!!

Optional – You can serve the sauce over buttered egg noodles rather than stirring the noodles into the sauce.