{"id":448,"date":"2019-12-02T22:46:28","date_gmt":"2019-12-03T02:46:28","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=448"},"modified":"2020-11-02T22:52:44","modified_gmt":"2020-11-03T02:52:44","slug":"chicken-stroganoff","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2019\/12\/02\/chicken-stroganoff\/","title":{"rendered":"Chicken Stroganoff"},"content":{"rendered":"
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\n

Ingredients<\/h4>\n

Chicken:<\/p>\n

    \n
  • 600g\/1.2 lb<\/span>\u00a0chicken thighs (4 – 5)<\/span>\u00a0, boneless skinless\u00a0<\/span><\/li>\n
  • 1<\/span>\u00a0tsp<\/span>\u00a0garlic powder<\/span><\/li>\n
  • Salt and pepper<\/span><\/li>\n
  • 1<\/span>\u00a0tbsp<\/span>\u00a0olive oil<\/span><\/li>\n<\/ul>\n<\/div>\n
    \n

    Gravy:<\/p>\n

      \n
    • 1<\/span>\u00a0large onion<\/span>, chopped<\/span><\/li>\n
    • 10oz\u00a0<\/span>mushrooms<\/span>\u00a0, sliced (not too thin)<\/span><\/li>\n
    • 3 tbsp\u00a0<\/span>butter<\/span><\/li>\n
    • 2<\/span>\u00a0tbsp<\/span>\u00a0flour<\/span><\/li>\n
    • 2 cups\/500 ml\u00a0<\/span>beef broth\/stock<\/span>\u00a0, salt reduced<\/span><\/li>\n
    • 1<\/span>\u00a0tbsp<\/span>\u00a0Dijon mustard<\/span><\/li>\n
    • 2\/3 cup (150g)<\/span>\u00a0sour cream<\/span>\u00a0or yogurt<\/span><\/li>\n<\/ul>\n<\/div>\n
      \n

      Serving:<\/p>\n

        \n
      • 250 – 300<\/span>\u00a0g<\/span>\u00a0\/ 8 – 10 oz pasta or egg noodles of choice<\/span><\/li>\n
      • Chopped parsley or chives<\/span>\u00a0, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \n
        \n
        \n
        \n
        \n
        \n
        \n
        <\/div>\n
        <\/div>\n
        <\/div>\n
        Directions<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
          \n
        1. \n
          Sprinkle chicken with garlic powder, salt and pepper on both sides.<\/div>\n<\/li>\n
        2. \n
          Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.<\/div>\n<\/li>\n
        3. \n
          Press down lightly with with spatula. Cook for 4 minutes until golden.<\/div>\n<\/li>\n
        4. \n
          Turn and press lightly with spatula. Cook for 2 minutes.<\/div>\n<\/li>\n
        5. \n
          Remove chicken onto a plate.<\/div>\n<\/li>\n
        6. \n
          Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.<\/div>\n<\/li>\n
        7. \n
          Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).<\/div>\n<\/li>\n
        8. \n
          Add flour, cook, stirring, for 1 minute.<\/div>\n<\/li>\n
        9. \n
          Add half the broth while stirring. Once incorporated, add remaining broth.<\/div>\n<\/li>\n
        10. \n
          Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).<\/div>\n<\/li>\n
        11. \n
          Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.<\/div>\n<\/li>\n
        12. \n
          Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.<\/div>\n<\/li>\n
        13. \n
          Serve over pasta or egg noodles, sprinkled with parsley or chives if desired. Goof with side of haricot verts.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
          <\/div>\n","protected":false},"excerpt":{"rendered":"

          Ingredients Chicken: 600g\/1.2 lb\u00a0chicken thighs (4 – 5)\u00a0, boneless skinless\u00a0 1\u00a0tsp\u00a0garlic powder Salt and pepper 1\u00a0tbsp\u00a0olive oil Gravy: 1\u00a0large onion, chopped 10oz\u00a0mushrooms\u00a0, sliced (not too thin) 3 tbsp\u00a0butter 2\u00a0tbsp\u00a0flour 2 cups\/500 ml\u00a0beef broth\/stock\u00a0, salt reduced 1\u00a0tbsp\u00a0Dijon mustard 2\/3 cup (150g)\u00a0sour cream\u00a0or yogurt Serving: 250 – 300\u00a0g\u00a0\/ 8 – 10 oz pasta or egg noodles of […]<\/p>\n","protected":false},"author":1,"featured_media":449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/448"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=448"}],"version-history":[{"count":1,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/448\/revisions"}],"predecessor-version":[{"id":450,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/448\/revisions\/450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/449"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}