Name: Chicken Stroganoff
Prep time: 10 min
Cook time: 50 min
Yield: 4, 4 serving
Cuisine: Eastern European
Ingredients: 1/3 cup sour cream; 1 bay leaf; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 1/4 cup dry vermouth; 400 grams boneless skinless chicken thighs; 1 tablespoon cultured unsalted butter; 250 grams button mushrooms ((sliced into 1/4-inch thick slices)); 175 grams onions ((1 small onion, finely diced)); 1 cup low sodium chicken stock; 5 sprigs fresh thyme ((tied with twine))

Instructions

Generously salt and pepper the chicken and then dust with the flour.
Heat a frying pan over medium-high heat until moderately hot and then melt the butter. Add the chicken in a single layer and let it fry undisturbed until browned on one side (about 5 minutes). Flip and then brown the other side.
Transfer the chicken to a bowl and then add the mushrooms. Spread the mushrooms into a single layer and sauté on one side until they've started to brown and then flip and brown the second side (about 5 minutes per side). As the mushrooms cook on each side, they will release a lot of liquid. You want to wait until all the liquid evaporates before you continue.
Add the onions and continue sautéing until the both the mushrooms and onions are well browned (another 10 minutes).
Deglaze the pan with the vermouth, boiling until most of the liquid is gone.
Add the chicken stock, tomato paste, bay leaf and thyme, and then return the chicken to the pot. Simmer over medium-low heat for 10 minutes covered. Remove the lid and simmer for another 10 minutes or until the chicken is tender and the sauce is thick.