Forget about making stroganoff with cans of soup as the sauce; this recipe uses sherry, garlic, sour cream, shallots, and fresh sage to thickly coat tender chicken thighs and roasted red pepper. You can serve this either with egg noodles or by itself, along with a green salad and crusty bread to soak up the sauce left on your plate. Be sure to use a good sherry, not one from the grocery store shelves because it makes a huge difference in the flavour! Since sherry is fortified wine it will last longer than red wine in your fridge, but you should use it within 3 weeks at the most.
Ingredients:
8 oz mushrooms, sliced
1 shallot, finely chopped (or ½ small onion)
2 Tbsp finely chopped fresh sage
1 3/4 lb boneless, skinless chicken thighs, cut into 2 inch pieces.
1 Tbsp finely chopped garlic
1/2 cup dry sherry
1/2 cup sliced roasted red pepper (either jarred or make your own)
1/2 cup sour cream
1 plum tomato, cored, seeded, and chopped
Get a skillet hot over medium high heat, with about 2 tsp of oil in it. Toss in the mushrooms and season them well with salt and pepper. Leave the mushrooms alone to sizzle and brown up before giving them a stir. Add half of the shallot and about 1/2 Tbsp of sage to the pan, giving it a stir, and continue to cook until the shallots are softened and mushrooms are nice and browned. Transfer the mushroom mixture to a bowl and set aside.
Add a little more oil to the same pan and put it back on the heat. Put in the chicken thighs and let them cook without moving them so that they sear on one side. Season them well with some salt and fresh cracked pepper. Add the rest of the shallot, 1/2 Tbsp chopped garlic and 1/2 Tbsp sage, stirring to mix everything up. Continue to cook about 5 minutes or so until the shallot has softened and the thighs are browned. You don't want the garlic to burn, so keep an eye on it.
Stir in the sherry and let it simmer to reduce a little before adding the sour cream, remaining garlic, red pepper, and tomato. Bring the mixture to a bubble before covering and turning the heat down to low and simmering for about 20 minutes, or until the chicken is cooked through. Garnish with the remaining sage. If you don’t feel there’s enough sauce or that it’s too thick, add another splash of sherry. This dish isn't one with a lot of sauce, and if you feel like you may want more then I'd recommend doubling the sherry and sour cream.
Makes 4 servings
Adapted from Fine Cooking
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