Chicken Stroganoff

Let's make chicken stroganoff for dinner! How 'bout it? This is a twist on the utterly delicious beef stroganoff recipe I've made for years. But while that recipe has sirloin steak in a creamy mushroom sauce, this version calls for chicken thighs instead.

Speaking of the chicken, I firmly believe chicken thighs are superior to breasts in chicken dinners like this. They're far more flavorful and juicy and magical than chicken breasts (but you can use breasts if that's what you like best). Now, back to the stroganoff. This is such a saucy, comforting, hearty meal, especially when you serve it over cooked egg noodles, which is traditional for stroganoff. It'd be marvelous over these creamy mashed potatoes or cooked white rice, too, though. Sprinkle with a little parsley for color and freshness!

What can you use instead of white wine?

Just use extra vegetable broth. The wine is there to deglaze the pan, plus it adds a little depth of flavor to the creamy sauce. But if you don't have wine on hand or would rather not use it, broth works in a pinch!

How do you keep the sour cream in stroganoff from curdling?

High heat can cause sour cream to curdle, so the key is to add it at the very end, after the pan has been pulled off the heat. Stir it in with the mustard, chives, and parsley just before you plate it up.