Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped
  • 8 oz (227g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 tbsp (15 ml) all-purpose flour
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) sour cream
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) Worcestershire sauce
  • 1/4 cup (5g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned on all sides. Remove chicken from skillet and set aside.
  3. Add onion and mushrooms to the skillet. Sauté until softened and lightly browned. Add garlic and cook for another minute until fragrant.
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan. Reduce slightly.
  5. Melt butter into the mixture then whisk in the flour. Cook for 1 minute to create a roux. Slowly whisk in chicken broth until smooth. Bring to a simmer.
  6. Return the chicken to the skillet. Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
  7. Stir in sour cream and parsley. Season with salt and pepper to taste. Do not boil after adding sour cream.
  8. Serve immediately over egg noodles, rice, or mashed potatoes. This is the best chicken stroganoff recipe!