Chicken Stroganoff

Von Sip and Feast · 40 Min.

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Zubereitung

1. Mix the chicken with Worcestershire, salt, pepper and garlic powder. Refrigerate at least 2 hours, or up to overnight.
2. Heat a large pan to medium-high and add the neutral oil. Sear the chicken 3–4 minutes on the first side, then 2–3 minutes on the second, until browned. Move to a plate and tent with foil.
3. Pour ½ cup of stock into the pan and scrape up the browned bits. Combine these pan juices with the remaining 2½ cups of stock and set aside.
4. Rest the chicken at least 5 minutes, then slice into bite-size pieces and keep covered.
5. Bring a large pot of salted water to a boil.
6. Heat a large pan to medium. Add 3 tablespoons olive oil and the mushrooms. Cook until they release water and brown, season with salt and pepper, and remove to a bowl.
7. Add the remaining olive oil, 3 tablespoons butter and the onion to the pan. Sauté 10–15 minutes until soft and browned.
8. Cook the egg noodles per package directions, then toss with 3 tablespoons butter. Reserve at least 2 cups of pasta water.
9. Add the flour to the pan and cook 2 minutes, until no white specks remain.
10. Add the white wine and the stock, raise the heat to high, and scrape the bottom of the pan with a flat wooden spoon.
11. Bring to a boil while whisking until smooth, 3 minutes. Lower to a simmer, then add the mushrooms, sliced chicken with its juices, mustard, Worcestershire and paprika. Keep at a low simmer while the noodles finish.
12. Stir in the heavy cream and sour cream and simmer 2 minutes. Taste and adjust salt and pepper. If too thick, add a few ounces of reserved pasta water. Remove from heat when satisfied.
13. Divide the noodles into bowls, ladle the stroganoff over them, and serve with chopped pickles if you like.

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