This chicken stroganoff recipe is just delicious. It started out as a way to use up a little extra wine, and the more I thought about the recipe the more it developed. And, as good as beef stroganoff is, sometimes you just don’t want beef. So, this recipe is a perfect way to use up leftover wine, as well as a great way to make a hearty dish without red meat. But, you don’t need those reasons to make it because it is wonderful all on its own and that is the best reason to make it!
2 lbs. skinless, boneless chicken breasts, cut into bit sized pieces
1/3 cup plus 2 Tbsps. all-purpose flour, divided
1/4 cup butter
1 14.5 oz. can chicken broth
1/2 cup red wine
1 small onion, sliced
3 cloves garlic, minced
8 oz. baby bella or button mushrooms, sliced
3.5 oz. shitake mushrooms, coarsely chopped
2 bay leaves
1 cup sour cream, plus more for serving
salt and pepper to taste
Wide noodles for serving (I used whole wheat.)
Dredge chicken in 1/3 cup flour flour. In a dutch oven, melt butter, add chicken and onions and cook stirring constantly until the outside of the chicken is cooked and is beginning to turn brown. Stir in broth, wine, garlic, mushrooms, and bay leaves. Bring to a boil and then reduce heat to a simmer. Simmer for 1 hour. Make a slurry out of the remaining 2 tablespoons flour and a little water. Stir into stoganoff. Stir in 1 cup sour cream. Cook until thickened (about 30 minutes). Season with salt and pepper to taste. While the stoganoff is thickening, cook the noodles according to package directions. Remove bay leaves before serving. Serve stroganoff over noodles with additional sour cream if desired.