What up, Strogs? Strogy. The STROGSTER.
Oh, hi! I’m just pretending it’s 1995 and totally legit to use these God-forsaken nicknames on my new most favoritest dish ever in my life.
Did you know that “stroganoff” actually means “to eat your face off?” It does! And then in 1965 they shortened it to just “stroganoff your face off.” Yep. That’s why you see all the bumper stickers, mugs and tee-shirts with that slogan.
Oh you haven’t seen that?
Oh.
WELL, this here stroganoff needs to be on a dang bumper sticker because it’s seriously knock-you-to-the-ground delicious, but a pick-you-back-up-to-the-sky lighter version!
Chicken instead of beef.
Yogurt instead of sour cream.
Oh, NOT OUT OF A BOX.
You’re gonna flip every lid ever.
Okay, so while you make this I’m going to go ahead and register my multi-million dollar award-winning catch phrase….with myself.
Chicken Stroganoff:
(adapted from No Recipes)
Stroganoff Your Face Off! Stroganoff Your Face Off!
Whatever, I’m making signs.
What it took for 4:
* 6 boneless skinless chicken thighs, rinsed, trimmed of excess fat and cut into bite-sized pieces
* 1 Tbs sweet paprika
* 2 Tbs all-purpose flour
* 1/2 medium yellow onion, diced
* 8 oz baby bella mushrooms, rinsed and sliced
* 1/4 cup vermouth
* 1/2 cup chicken stock
* 1 Tbs. tomato paste
* 2 small dried bay leaves
* 1/4 cup greek plain yogurt
* 1 pound egg noodles
* fresh parsley, for garnish
* coarse salt and freshly ground pepper
Once you’ve prepped the chicken, toss it with the paprika and a good pinch of salt and pepper. Dust with flour.
Heat a medium skillet over medium-high heat. Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.
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.
Deglaze the pan with the vermouth and let sizzle about a minute. Add the stock, tomato paste and bay leaves. Stir to combine.
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, 5-7 minutes. Stir in the yogurt and cook 2 more minutes. Give the whole mess a good pinch of salt and pepper.
In the meantime, boil your egg noodles until they reach al dente. Drain.
Serve the stroganoff over a bed of noodles and garnish with parsley.
Oh man. I’ll take the whole pan pleaseandthankyou.
um, ridiculous! can’t wait to try it.
How great is this? I so rarely have stroganof for some reason. I forget about it I guess (for shame!). I like that you used chicken and yogurt instead, yum!
This looks delicious and I love that it’s lightened up!
Love this lighter version. For some reason the normal beef one just never did it for me, but I like the idea of chicken much better!
wow, this looks so good!! I love the noodles
so pretty! I love that you used chicken instead of beef — yum!!
and what time should I be over for dinner??
Lord have mercy… this looks amazing!
Best dinner idea ever.
And I want that bumper sticker.
Printed this one out, too. Looks like next week will be a Bev Cooks extravaganza over here!
My husband is terrified of strognaoff b/c of the way his mother made it for him growing up — but this he would DEVOUR!!! =) Showing him the recipe tonight! <3
Ohh so pretty! I want to gobble up all those little shrooms!
Can I order the bumper sticker now? And does it come with a plate of it?
This looks fantastic. Perfect for pasta night at our house.
I am drooling. Seriosly drooling.
Good heavens is right!!! Just like Cassie, I’m seriously drooling!! Mmmmmmmmm!!!!!
I loovveed stroganoff when I was a kiddo – I haven’t had it in forever. And never with chicken. But I think this looks positively mouth watering…so, I’m on it.
I am so thankful that you share all of these amazing recipes! This one looks great, and what a funny word meaning!
xo.Britt
The Magnolia Pair
You’re the stroga to my noff.
BEAUTIFUL photography!!! I would love this dish since beef stroganoff is one of my favorite comfort foods!
I want ALL of this right now in my mouth.
Hmmmmm. This looks totally edible, and even, dare I say, tasty?? I totally bombed the last time I made beef stroganoff – the family tried to be polite, but I just took my dish to the garbage can and dumped it. I’ve feared stroganoff ever since. But maybe. . . . . maybe I’ll give it a shot!
You should totally make that bumper sticker. I’d buy one!! This looks amazing!
I just made this for dinner! It is sooooooo good! My only problem is not eating the whole pot!
This looks so goooooooooooooood. Can the vermouth be substituted with extra chicken stock?
Thanks so much! Yes, you could totally use more chicken broth. Or white wine!
Traditionally, sour cream is used in this recipe, not yogurt.
You’re totally right! I was just making it a little lighter this time. But you can certainly use sour cream in its place!