Monday’s Bread Bowl: Garlic Chicken Stroganoff

A twist to a beefy standard

We like this reinterpretation of Beef Stroganoff. Again, we’ve chosen to use dark meat from the chicken’s thigh portion for flavor and juiciness. Plain yogurt works as a healthier alternative to fat laden cream or sour cream. The al dente and curly egg noodles can be a hit with the kids.
Here is our recipe:

What you will need:

1 wooden spoon
1 fry pan or skillet with lid
3 tablespoons cooking oil
3 garlic cloves, chopped
1 cup chicken stock
½ yellow onion, diced
1lb curly egg noodles, cooked until al dente
1 cup plain yogurt
1 cup mushrooms, sliced
2 tablespoon tarragon, sliced
1 teaspoon nutmeg
4 chicken thighs, deboned and chopped
Salt and Pepper to taste

Cooking and Preparation:

Heat pan on medium-high heat. Add oil. Toss in garlic, salt, pepper and onion. Stir well. Sautee until onion turns translucent. Distribute pieces of chicken meat in pan and cover. Let chicken cook for 10 to 15 minutes or until brown. Next, add chicken broth, mushrooms, yogurt, and nutmeg. Mix well. Cover and when liquid starts to bubble, reduce heat to low. Let ingredients in pan simmer for at least 20 more minutes. Finally, add tarragon and serve immediately with egg noodles.