Classic Beef Stroganoff . . . but With Chicken!
Normally, a stroganoff is made with thin cuts of beef, but to do that right requires some extra prep, and I thought it would be fun to try the classic stroganoff flavors—mushrooms, sour cream, etc.—with chicken. Using a shredded meat from a rotisserie chicken for the sauce is easy, and the finished sauce is almost like chicken pot pie filling, but served over egg noodles. (Note: You’ll only need about half of the meat from the rotisserie chicken for this recipe; save the rest for another meal.)
How to Make the Stroganoff Sauce
This sauce starts like so many delicious things: with some butter, mushrooms, onions, and garlic. Add some flour to thicken, and then the chicken stock, which turns the sauce into a gravy. Next, fold in the shredded chicken. Now comes the ingredient that makes a stroganoff sauce work: sour cream! It makes the sauce tangy, creamy, and wonderful when paired with the mellow egg noodles.
Add the Sour Cream Off the Heat
Make sure to remove the skillet from the heat before adding sour cream. (Adding the sour cream when the sauce is still simmering on the stovetop will cause it to curdle a bit from the high heat.) Once you’ve stirred in the sour cream, you can return the skillet to very low heat to keep the sauce warm until you’re ready to serve.
How to Serve Chicken Stroganoff
Spoon the sauce over the top of the noodles or rice on individual plates, or stir everything together in one glorious pot. If you’re planning for leftovers, though, it’s best to keep the components separate, as they will store better that way.
More Ways to Satisfy Your Stroganoff Craving!
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Add the garlic and cook for a final 30 seconds, until the garlic is fragrant. Season with a pinch of salt and pepper. Slowly add the chicken stock in 1/2-cup increments, stirring constantly to prevent lumps. Return the pan to low heat and warm until the sauce is once again piping hot. (If you aren’t serving the sauce immediately, you can keep the sauce warm on very low heat for a little while. Be careful as it will curdle over higher heat.) If at any point the sauce gets too thick, thin it with a drizzle of cooking water from the pasta. If you have leftovers, it’s best to store the sauce and noodles separately and then reheat the sauce gently in a skillet with a few spoonfuls of water. You can microwave the noodles with a few spoonfuls of water and then combine everything. The leftovers will keep for a few days without a problem.
