Chicken Stroganoff

Happy Monday, my wonderful readers! I have yet another special guest posting today while I power out three more days of writing my cookbook. Almost done, phew! Please welcome Bev Weidner of the fabulous blog Bev Cooks. Bev is hugely talented (she posts regularly over on The Pioneer Woman‘s Tasty Kitchen site), and she makes me laugh… like constantly. Bev is sharing her fabulous (healthy-version) of Chicken Stroganoff with us today.

Well, hello! I’m Bev, of the blog Bev Cooks. I’m so excited to be over here on Lori’s super stylish corner of the web! I have yet to meet Lori, but this summer we have big plans. HUGE plans, you guys. Plans so big I’m nervous to even utter a slice of a mention of a thought about them. But I can tell you this. When we meet this June in Seattle, she’s going to whisper one of her super secret top shelf recipes from her new cookbook into my eardrum. And I will stand there, and I will tremble, and I will absorb every word. But I did ask her not to give me a wet Willy because, come on. That’s just sick.

So nice to meet you!

If you follow my blog already, this recipe will be familiar. If you don’t, ohhhhhhh baby baby. Cheecken Stroganoff does NOT mess around. My readers seemed to really dig on this lighter version, so I brought it over here so that you could do some digging on it too. Or just dig your head into it like an ostrich in sand and call it a day. (but maybe wear a hairnet.)

Ya just.dunt.knuh. how easy this is to pull together. Slice up some chicken thighs and dredge them in some mother-loving sweet paprika and a smidge of flour.

Get your mushrooms and onions sliced up all nice like.

Boil your egg noodles. I’m sorry but egg noodles remind me so much of the late 80s. Things were so much better back then. I’m looking at you, Electric Youth perfume.

I have no idea what any of that meant.

Sear, sear, sear.

Saute, saute, saute.

Lick, lick, lick.

And I mean it. The flavors in this? BOOM. It has everything you could ever need in this life of ours.

Especially if you took a swig or 17 of that vermouth when you were deglazing, hey-ohhhh!

Thanks so much for having me, Lori! You. . .still plan on meeting me, right?

Hello???? Of course I still can’t wait to meet you in real life, Bev! Y’all can visit Bev on Twitter, Facebook and Pinterest, and on her fabulous blog Bev Cooks. Thanks so MUCH Bev for sharing your fabulous recipe with us!

Print Print Recipe

Chicken Stroganoff

Yield: 4 servings

Prep Time: 30 min

Cook Time: 20 min

Ingredients:

6 boneless skinless chicken thighs, rinsed, trimmed of excess fat and cut into bite-sized pieces
1 tablespoon sweet paprika
2 tablespoons all-purpose flour
1/2 medium yellow onion, diced
8-ounces baby bella mushrooms, rinsed and sliced
1/4 cup vermouth
1/2 cup chicken stock or broth
1 tablespoon tomato paste
2 small dried bay leaves
1/4 cup plain Greek yogurt
1-pound dry egg noodles
fresh chopped parsley, for garnish
coarse salt and freshly ground pepper, to taste

Directions:

1. Toss the chicken with the paprika and a good pinch of salt and pepper. Dust it with flour.

2. Heat a medium skillet over medium-high heat- spray with nonstick spray (or add 1 tablespoon olive oil). Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.

3. Add a smidge more oil to the pan if needed, then toss in the onions and mushrooms. Saute until everything starts to brown and caramelize, 5 minutes.

4. Deglaze the pan with the vermouth and let it sizzle about 1 minute. Add the stock, tomato paste and bay leaves. Stir to combine.

5. Nestle the chicken back in the pan (with its collected juices) and simmer until the chicken is cooked through and the sauce thickens a tad, 5 to 7 minutes. Stir in the yogurt and cook 2 more minutes. Give the whole mess a good pinch of salt and pepper.

6. In the meantime, boil your egg noodles until they reach al dente (with still a bit of a bite to them). Drain.

7. Serve the stroganoff over a bed of noodles and garnish with parsley.

Source: RecipeGirl.com (recipe from Bev Cooks- adapted from No Recipes)

Leave a Comment




25 Responses to “Chicken Stroganoff”

  1. 1

    Averie @ Love Veggies and Yoga — February 27, 2012 @ 3:43 AM

    Bev, nice to see you here! You’re all over the place, cookin’ up a storm. Love it!

  2. 2

    Marnely Rodriguez — February 27, 2012 @ 4:51 AM

    LOL, Bev is too funny! great recipe and good luck Lori finishing up your book, can’t wait to have my hands on it!

  3. 3

    Blog is the New black — February 27, 2012 @ 5:10 AM

    I’ve been wanting to make this for some time….

  4. 4

    Jenny Flake — February 27, 2012 @ 6:56 AM

    Looks fabulous and I just love Bev to pieces!! Great guest post :)

  5. 5

    Living The Sweet Life — February 27, 2012 @ 7:09 AM

    I’ve been told so many times that chicken stroganoff, is complete comfort food … I haven’t tried it yet, but now I must. Who knew it was so easy to make?!?
    And I can’t wait for you both get together … I can only imagine the foodie revolution that will take place ;) lol

  6. 6

    Bev Weidner — February 27, 2012 @ 7:30 AM

    There I am! Thank you so much, Lori!

    What if I was all, OH THAT LOOKS SO GOOOOD. ;)

    lord.

  7. 7

    Jmposti4 — February 27, 2012 @ 12:39 PM

    Thanks Bev & you did make me giggle!

  8. 8

    ErinCroutons — February 27, 2012 @ 1:15 PM

    My. Dear. LORD. This looks ridiculous! I am printing this right this second and am making it for dinner tonight. Ummmmm Bev, you are completely hilarious. That is all.

  9. 9

    RecipeGirl's Mom — February 27, 2012 @ 10:35 PM

    Whatever happened to egg noodles? My mom and everyone in that generation used egg noodles in lots of yummy casseroles. Your recipe looks scrumptious!

  10. 10

    Anna @ hiddenponies — February 27, 2012 @ 11:02 PM

    GREAT guest post! I so wish I was making it to Seattle this summer even just to watch you lovely ladies from afar :)

  11. 11

    Chung-Ah | Damn Delicious — February 27, 2012 @ 11:50 PM

    Wonderful guest post, Lori!

    And this dish looks fabulous. I’m particularly excited about those egg noodles.

  12. 12

    Mari @ Mari's Cakes — February 28, 2012 @ 5:53 AM

    I love those egg noodles, they go perfect with that delicious looking stroganoff! Thank you Bev! Lori, wish you the best with your cook book, I am sure it will be deliciously wonderful!

  13. 13

    Jennifer @ Peanut Butter and Peppers — February 28, 2012 @ 7:18 AM

    Great post and the dish looks amazing! Love the photos!!

  14. 14

    Erin @ Dinners, Dishes, and Desserts — February 28, 2012 @ 9:31 AM

    I love Stroganoff, what a great healthier version with chicken. Looks wonderful!

  15. 15

    Liz @ Virtually Homemade — February 28, 2012 @ 9:40 AM

    Thanks for a giggle today :) Yes wet willies are gross! Looks simple and delicious and beautiful pics!

  16. 16

    Eliana — February 29, 2012 @ 8:21 AM

    Awesome awesome guest post! Every single part of this dish looks incredible. thanks so much for sharing Bev.

  17. 17

    Caitlin @ Cake with Love — February 29, 2012 @ 8:49 AM

    This is a great recipe to add to my weekely dinner, I have all the ingredients, even the same pasta!

  18. 18

    Michelle — March 7, 2012 @ 9:40 AM

    I need o make this soon, merci

  19. 19

    Brooke — August 6, 2012 @ 11:46 AM

    So happy to find a lighter stroganoff! Plus, egg noodles and electric youth perfume (maybe the song playing in the background too) would surely make me feel like a kid again. Comfort food the way it should be.

  20. 20

    Patti — September 4, 2012 @ 2:19 PM

    this looks scrumptious but, um, I don’t have any vermouth. I honestly wouldn’t even know where to find it in a store. So, what can i use as a substitute? White wine? I have no idea… Thanks!

  21. 21

    Lori Lange — September 5, 2012 @ 9:44 PM

    I would think that white wine would be fine.

  22. 22

    Frances — January 12, 2013 @ 7:08 PM

    I fixed this for supper tonight and I changed a few things. Instead of yogurt I used light sour cream. I also used some wine that I had in the fridge. My husband said that what would be better for it would be to shred the chicken to soak up more of the flavors.

  23. 23

    Jill — November 20, 2013 @ 6:37 AM

    I made this for my family last night and they loved it! The kids kept telling me to make it again. Thanks for the recipe.

  24. 24

    Lori Lange — November 20, 2013 @ 10:20 AM

    Yahoo!

  25. 25

    Nancy Long — March 1, 2014 @ 4:58 PM

    Sounds wonderful – am assuming you mean French vermouth. I always have a bottle on hand for cooking.