Chicken Stroganoff

Chicken Stroganoff

4-5 skinless boneless chicken thighs washed, dried, trimmed of excess fat and cut

into bite size pieces


sweet Hungarian paprika


½ teaspoon kosher salt


freshly ground black pepper


2 Tbs flour for dusting

½ medium onion diced


8 oz. mushrooms cleaned and sliced

¼ C vermouth or sherry


1/2 C chicken stock


1 Tsp tomato paste


1 bay leaf


¼ C plain yogurt


salt and pepper to taste

chopped parsley (optional)

Prep the chicken then sprinkle with salt, pepper and a generous amount of paprika.

Dust with flour.

Get a heavy bottomed stainless steal saute pan hot over medium high heat then add some olive oil. Use tongs to place a layer of chicken down (you might need to do in two batches). And allow the chicken to brown before attempting to turn over (this makes some great fond and prevents the chicken from sticking to the pan). Flip the chicken and brown on the second side before removing to a plate. Repeat with a second batch if necessary.

Add some more oil if needed then add the onions and mushrooms. Get these nice and brown tossing to make sure nothing gets burned.

Deglaze the pan with the vermouth then add the chicken stock, tomato paste, and bay leaf. Turn down the heat a bit and let the chicken cook, stirring to mix the coating on the chicken with the liquid to help it thicken.

Once the chicken is done and the sauce is nice and thick, turn down the heat to low and add the yogurt. Taste it and add some more salt and pepper if you like.

Finish with some chopped parsley and serve over egg noodles.

Chicken Noodle Soup

The Lady’s Chicken Noodle Soup

Source: FoodNetwork.com

Prep Time: 25 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 to 10 servings

Ingredients

Stock:

1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

Soup:

2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.