Creamy mushroom Stroganoff over pan-roasted chicken and potatoes

Creamy mushroom Stroganoff over pan-roasted chicken and potatoes

I’m pretty proud of the fact that this pan-roasted chicken and potatoes with creamy mushroom Stroganoff was the result of my first official “fridge foraging” adventure. Fridge foraging, if you’ve never heard of it before, is the idea that you can create amazing things from the odds and ends you already have in your fridge. Just don’t stand there with the door open!

In my fridge and pantry at the end of the week were a pack of chicken breasts, three small Yukon Gold potatoes, a brown paper bag filled with cremini mushrooms, and a half-used tub of sour cream. The kitchen fairies had a plan.

Stroganoff (also Stroganov) is a Russian dish named after the Stroganov family that dates back to the 1800s. There are, of course, lots of variations, but Stroganoff in the U.S. is classically made with strips of beef in a sauce of onions, mushrooms and sour cream. You can always count on me to read and share the history of a dish, at least a version of it. Lessons learned? #1: Russian. #2: proper name = capitalization.

Frequently asked questions

  • What vegetables would be good to serve with this? When I think of of Russian vegetables, I think of beets and cabbage or some other hardy green like kale. Maybe a pickle?
  • I don’t like roasted potatoes, can I make this over pasta? Yes, Stroganoff is often served over wide, egg noodles, but it would work with rice or mashed potatoes. But I’d recommend trying these pan-roasted potatoes with the chicken just once.
  • What can I substitute for the sour cream? Yogurt, either Greek-style or classic, would work. So would heavy cream and a bit of lemon. I am told that a cashew cream would work well for vegans, but you all would know better than I.
  • What wine should I drink with this? As always, you should drink what you like, but this is one of those times that I feel totally comfortable recommending a red with chicken. Make it a light to medium-bodied red so you don’t overpower the dish.
  • Is there a trick or strategy for fridge foraging? I’m no expert (yet!) but I’d suggest a start that doesn’t venture too far from what you know. You know those cooking shows that ask the experts to come up with a meal made out of the four weirdest ingredients in your fridge? Don’t do that. But it’s not too crazy to take those end of their life vegetables and make a scramble/omelet/frittata. Or make a salad/noodle/grain bowl inspired by one of those half-opened jars of sauces that we all have.

Pan-roasted chicken and potatoes with creamy mushroom Stroganoff

Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author uglyducklingbakery

Ingredients

Pan-roasted chicken and potatoes

  • 4 medium sized Yukon Gold potatoes, cut into ~1/2" pieces
  • 1 tsp Hungarian paprika or other paprika (not smoked)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 boneless, skinless chicken breasts
  • 1 tbsp neutral vegetable oil

Creamy mushroom Stroganoff

  • 1 tbsp butter or olive oil
  • ½ onion, chopped
  • 1 lb cremini or white button mushroom quartered if small, otherwise chopped
  • ¼ tsp dried thyme
  • 1 clove garlic, minced
  • ½ cup chicken or vegetable broth
  • 1 tbsp white wine, vermouth, or brandy
  • ½ cup sour cream
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • parsley, chopped for garnish

Instructions

  • Preheat the oven to 450°F.
  • Bring a large pot of salted water to boil and parboil the potatoes for 5 minutes. Drain.
  • Mix the paprika, salt, and pepper in a small, finger bowl and rub both sides of the chicken breasts
  • In a large cast iron pan or other oven-safe pan, heat the vegetable oil over medium heat. Add the chicken breasts and cook until one side has browned.
  • Turn breasts over and nestle the parboiled potatoes around them. Put the pan into the oven and bake for ~15 minutes, until they reach an internal temperature of 165°F.
  • Meanwhile, make the Stroganoff. Heat the olive oil or butter in a saute pan over med-low heat, add the onions and cook until softened, about 5 minutes.
  • Add the mushrooms and thyme and continue to cook until the mushrooms have released their liquid and are lightly browned.
  • Add the garlic and saute for one minute until fragrant.
  • Add the broth and white wine and cook for about 5 minutes until the liquid has been absorbed.
  • Add the sour cream and mustard and cook over low heat for 1-2 minutes until the mixture has thickened.
  • Add salt and pepper to taste. Garnish with the chopped parsley.

What happens next?

Enjoy the deliciousness! If you make this pan-roasted chicken and potatoes with creamy mushroom stroganoff, please comment and/or share a pic.

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