Strog! I call it Strog and everyones hate it. Strog, bro!
This is a little different. It’s all stovetop (which I guess most are), but it uses a blend of Greek Yogurt and sour cream with tomato paste that’s to completely scream over.
And the chicken – we’re using thighs that we’ve seasoned and seared and chopped to oblivion. It’s glorious.
So it’s like, rustic but alive. Can’t wait for you.
We’re taking one of those beefy onion soup mix packets and combining it with a little bit of paprika. Regular, not smoked. I guess you could use smoked, but it might be a bit overpowering. Up to you!
Mixy mixy.
We’re getting it all over the chicken thighs. Our hands will look a little murdery, but ’tis the season?
Seared, my dear.
Chopped, my bop.
We’ll sauté our mushrooms in the leftover browned bits, then add the sauce ingredients and let it simmer and bubble and ohhhh. Cook the pasta, transfer the pasta, sob over the pasta.
Look at her. The sauce is suuuper flavorful. Tomato paste makes it earthy while the yogurt and sour cream give it tang. We’ll add a bunch of lemon juice and parsley to wake it up! You know how we like to wake it up.
We like to wake it up.
So delish. Comforting, a bit nostalgic but with a fresh new take. Nothing overly goopy or creamy (Aaron appreciated that), but all still silky and exactly right. You’ll dig. Promsee.
The chicken takes on a rustic quality, being chopped before added back in, and because we seared it with the seasonings, it’s orbitally good.
Bump this up!
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Ingredients
- 1.5 pounds chicken thighs, excess fat trimmed
- 1 packet beefy onion mix
- 2 tsp paprika
- 8 oz baby Bella mushrooms, stemmed and thinly sliced
- 1/2 cup sour cream
- 5.3 oz container Greek yogurt
- 1/2 cup chicken stock
- 1 Tbs. Tomato paste
- 12 oz extra broad egg noodles
- Fresh parsley and lemon juice for garnish
Instructions
- In a small bowl, mix together the beefy onion mix with the paprika. Pour it over the chicken thighs and rub in in all over.
- In another medium bowl, combine the sour cream, greek yogurt, chicken stock and a pinch of salt. Whisk to blend.
- Heat a wide skillet over medium high heat with 1 Tbs. Olive oil. Add the chicken and sear on one side for seven minutes. Flip and sear another six. Add a splash of water if needed to prevent any burning. Remove the chicken from the pan and add a splash of water or chicken stock; use a wooden spoon to break up the browned bits on the bottom. Deglazed! Chop the chicken into smaller chunks once cooled a little bit.
- Add the mushrooms to the pan along with a pinch of salt and sauté about five minutes, letting the mushrooms shrivel and brown, taking on all the residual flavor. Remove the mushrooms from the pan for just a little bit.
- In the meantime, bring a large pot of salted water to a boil. Add the egg noodles and cook until just shy of al dente, according to package directions.
- In the skillet, add the tomato paste and press it in, releasing the oils and letting the flavor bloom for thirty seconds. Add the sour cream and stock mix, letting it marry with the tomato paste and bubble up in glory. Add the mushrooms back to the skillet and let this simmer on low for just a few minutes.
- Transfer the cooked egg noodles over to the sauce, letting it all come together and finish cooking. Off the heat, add the chicken back to the skillet and check for salt. Add a pinch if needed. Garnish with fresh parsley and plenty of lemon juice. Serve!
- Serves four to six.
Video, natch.
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