This Chicken Stroganoff in a Creamy Mushroom Sauce has chicken back attached pieces drenched in an oh-so-delicious and creamy mushroom sauce.

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Savory Delights: Crafting Chicken Stroganoff with Mushroom Sauce

The Craftsmanship of Dredging Chicken

Dusting chicken in a blend of gluten-free flour and aromatic Italian Seasoning before searing lays the groundwork for Chicken Stroganoff’s depth. This coat, using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, thickens the sauce and seals in juices. Searing these seasoned pieces in oil until a golden crust forms is vital. It introduces a rich, savory undertone crucial to the dish’s overall texture and flavor profile.

Mastering the Creamy Mushroom Stroganoff Sauce

The journey to a delectable sauce begins with a fusion of broths. As per the instructions, you will mix Campbell’s Concentrated Chicken Broth and Campbell’s Concentrated Beef Broth, forming a flavorful base. A blend of Worcestershire sauce and mustard is then introduced for depth, with sour cream adding a creamy tang. The sauce reaches its thick, luxurious consistency through the addition of a cornstarch slurry. Allowing these components to simmer together is crucial, as it enriches the sauce’s profile. For a personal touch, feel free to modify the consistency and seasoning, ensuring the sauce meets your exact tastes.

Merging Flavors: Final Steps in Chicken Stroganoff Preparation

Combining the seared chicken with the creamy mushroom sauce begins the final act. This process required warming each component just right, ensuring flavors enmesh perfectly. Layering this rich mixture over rice sets the stage for a hearty meal. Adding green peas or an assortment of vegetables adds color and nutrition, rounding out the dish. You are encouraged to get creative, adapting the Chicken Stroganoff to meet dietary needs or personal taste preferences, utilizing ingredients such as Bob’s Red Mill gluten-free flour, or adjusting the mix of Worcestershire sauce and mustard. Every step, from learning how to dredge chicken to perfecting the creamy mushroom sauce, serves as an opportunity to refine cooking skills and customize meal prep.

A Celebration of Heritage and Innovation in Cooking

Chicken Stroganoff has evolved from its traditional roots to embrace modern culinary needs, featuring a gluten-free twist with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This adaptation ensures everyone can savor this beloved classic. The recipe gains depth from a blend of Worcestershire sauce, mustard, sour cream, and a mix of chicken and beef broth, notably using Campbell’s Concentrated Broth.

The art of cooking, such as mastering how to dredge chicken or searing to perfection, blends with contemporary meal prep techniques. This approach respects our culinary heritage while welcoming personal touches. We are invited to reimagine this dish, presenting it on a rice bed with vegetables, ensuring a wholesome experience. Dive into this flavorful journey, where tradition meets innovation, and discover the comfort and richness of Chicken Stroganoff in a Creamy Mushroom Sauce.

What is Back Attached Chicken? With the back attached cut, you get the chicken thigh and drum, as well as the additional meat that connects the thigh to the back of the chicken.

Chicken Stroganoff in a Creamy Mushroom Sauce

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• Author: EsmeSalon
• Prep Time: 20
• Cook Time: 60
• Total Time: 1 hour 20 minutes
• Yield: 5 servings depending on size 1x
• Category: Dinner
• Method: Easy

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Description

Are you looking for a delicious and hearty meal? This Chicken Stroganoff in Creamy Mushroom Sauce is the answer.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 5 back attached chicken portions with skin
• ± 6 Tbsp. Oil

Chicken Dredge

• 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• 2 tsp. Salt
• 1 tsp. Freshly ground black pepper.
• 4 tsp. Italian Seasoning

Stroganoff Sauce

• 6 Tbsp. Butter (separated 4 + 2)
• 1 medium yellow onion, finely chopped.
• 9 large white sliced mushrooms.
• 2–3 tsp. Minced garlic (fresh or bottled)
• 2 cups chicken broth (separated)
• 1 cup beef broth
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Mustard
• 1 tsp. Salt
• 1/2 tsp. Ground black pepper.
• 6 Tbsp. Cornstarch + 1/2 cup cold water
• 1/2 cup sour cream

For the broth I used

• Campbell’s ® Concentrated Chicken Broth (250 mL)
• Campbell’s® Concentrated Beef Broth (250 mL)

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Instructions

Chicken

1. Wash, clean, and cut up the back attached chicken.
2. Pat completely dry and dredge in the flour mixture. Tap off excess.

How to Dredge Chicken:

1. Dredging. It’s a straightforward process. “Dredge” means lightly coating food with a dry ingredient, such as flour, cornmeal, or breadcrumbs (in this case we use a flour and spice mixture). Often, you’ll dredge foods before frying.
2. Heat ± 4 Tbsp. oil in a large deep pot over medium-high heat.
3. Once ready, add chicken and sear it for ±4-5 minutes per side. Try not to disturb it during this time. Once done flip it over once it forms a nice golden crust.
4. Continue until all the chicken is seared. Set aside. Once cold, cut it up or shred the meat into small pieces and remove the bones.

Broth

1. Prepare as per manufacturer’s directions: Mix ¼ cup of concentrated broth with ¾ cup of water to make 1 cup of broth.

Sauce

1. Add the 1 cup of chicken broth to the pot and cook on medium-high heat for roughly 4 minutes and reduce by half.
2. Scrape the bottom of the pot with a spatula and remove the brown pieces (from the searing) into the liquid. DO NOT discard, as this will help with the flavor.
3. Add finely chopped onions and 4 Tbsp. of butter. Turn down the heat and sauté for ±4-5 minutes.
4. Add another 2 Tbsp. Butter and the cleaned and sliced mushrooms and cook for another 5-6 minutes, stirring now and then.
5. Add the mashed/finely chopped garlic and cook for 1-2 minutes.
6. In a large glass mixing bowl combine the 1 cup beef broth, 1 cup of chicken broth, mustard, Worcestershire sauce, salt, and ground black pepper and use a whisk to mix and blend all ingredients.
7. Add to the pot and stir to combine, then slowly bring the entire mixture to a soft boil.
8. In a small and separate bowl, combine the cornstarch + COLD water and whisk to mix it through then add it to the pot and continue to stir and cook.
9. Turn down the heat to medium-low and cook until thick and ready. Set aside.
10. I prepared the chicken and the sauce and left it for an hour or two to settle and the flavor to mingle. No need to do this if you do not have the time.
11. If you leave it sitting as above, heat the chicken as well as the sauce separately in the microwave.
12. Add the sour cream to the sauce and blend it until fully combined and smooth.
13. Pour the sauce over the warm chicken, return it to the microwave, and heat it until the chicken is fully warmed through and ready for eating.
14. Serve on a bed of rice and a side of green peas or any other veggies.

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Equipment

Panasonic Microwave Oven

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Silicone Spatula Turner Set of 3

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Stainless Steel Mixing Bowls

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Notes

Adapted from Internet recipe, prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes 

Nutrition

• Serving Size: 1 piece of chicken
• Calories: 921
• Sugar: 3.1 g
• Sodium: 2266.1 mg
• Fat: 66.5 g
• Saturated Fat: 21.9 g
• Trans Fat: 0.2 g
• Carbohydrates: 42 g
• Fiber: 2.4 g
• Protein: 38.3 g
• Cholesterol: 235.8 mg

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