Want something tasty and warm for the autumn season? Celebrity chef Cat Cora of “Iron Chef” shares a delicious and easy-to-follow chicken dish.
“My stroganoff has a velvety-smooth sauce and gets its flavor from Dijon mustard, fresh tarragon, sour cream and Marsala wine, which adds just a touch of rich sweetness,” Cora said. "I used chicken thighs here because they're juicer and less expensive than breasts. You can serve with steamed rice, brown rice, or even buttered noodles, or whatever you like.”
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon kosher salt, more if needed
- 1/4 teaspoon freshly ground black pepper, more if needed
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced shallots
- 1/4 cup Marsala
- 3/4 cup rich chicken stock or low-sodium stock
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish
- 1/4 cup sour cream
- Buttered parsley noodles, plain noodles or rice
Cut chicken into 1-inch chunks. Sprinkle with salt and pepper. Heat oil in large saucepan over medium heat until it's shimmering but not smoking. Add shallots and cook, stirring, until they're a light golden color, about 3 minutes. Turn heat to medium-high, add the chicken pieces, and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and the shallots to a plate. Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute. Add chicken stock, stir, boil until the liquid begins to look syrupy, about 2 minutes. Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add mustard and minced tarragon and simmer for 3 minutes. Turn off the heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary. Add the chicken and shallots to the pan and gently heat over low heat until the stroganoff is warmed through; do not let boil. Serve over noodles or rice and garnish each serving with a tarragon sprig.