ThisChicken Stroganoff is a variation of the original beef stroganoff. Tender pieces of chicken and hearty mushrooms smothered in a rich, sour cream and white wine sauce. Made entirely in one skillet, this dish is comfort food at it's finest.
Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
In the same skillet add the remaining 2 tbsp of olive oil and heat over medium-high heat. Add the onion and saute for 3 minutes or until the onion is transparent and has softened. Stir in the garlic and saute for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook until they start to brown, for about 5 minutes. Add the Italian seasoning, paprika, salt, pepper and stir. Add the Worcestershire sauce and white wine to deglaze the pan and cook for 2 to 3 minutes until the alcohol cooks off.
Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken a bit. Reduce the heat to a low and stir in the sour cream. Let it simmer until smooth and creamy, about 5 minutes.
Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.
Garnish with parsley and serve.
The best place to keep your leftover stroganoff is in the coldest area in your fridge (usually near the back corners of the bottom shelf because that's where cold air naturally settles). Store your stroganoff in airtight containers in the fridge for up to 3-4 days. The remainder, if unused after the time period, should be kept in the freezer (see above).