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Video: Chicken stroganoff: Money saver, crowd pleaser

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    >>> this morning in "today's" kitchen, a new take on the classic dish, beef stroganoff . how it can be just as delicious, a little bit better for you using chicken in stead. what was the inpicture ration for this?

    >> my new book is really about twisting classics. i'm all about twisting classics, really making them something that's healthy, you know, quicker, easier. but also --

    >> and this is a little more economical.

    >> a little bit more budget friendly, but also looking at, you know, what is is it, we're getting into the fall, we're starting to cool down, we got to warm up some with these dishes and this is all about comfort food .

    >> you're using chicken thighs here.

    >> i'm using chicken thighs. everybody goes straight for the chicken breast , again they're budget friendly and there's a lot of flavor. you dice them up into small bite sized pieces. you cook it up, brown it really nicely and then take a mosala. deglaze it. get all this really good stuff off the bottom of the pan is what deglazing is, and then adding in some chicken stock . add in some chicken stock , let that reduce, and then i whisk in a little bit of dejohn miscard there. a little acid flavor, a little bit of braun aniness. and fresh teragon. so then you move down, and what i do is i take everything out of the pan, i've got the chicken here, let my sauce start reducing, so you get this nice syrupy texture to it. then i'm going to add in a light sour cream . you can use light sour cream , and i know you like to eat healthy.

    >> i like to eat unhealthy, too. but if you can alternate them. there's nothing wrong with that. now you've got a nice creamy sauce.

    >> a nice creamy sauce and i'm going to add my chicken and my shallots too. you want those pan juices in there. you simmer five, ten minutes and you're ready to go. you can serve it on rice or brown rice if you want to get even healthier, but i like the classic egg noodle. there's nothing like serving it on the egg noodle.

    >> you should have a spoon that has a bottom on it.

    >> there you go, you help me out there. perfect. that's amazing.

    >> that looks like perfect food for a cold, right?

    >> it is.

    >> it's like chicken noodle soup without the soup.

    >> you put mushrooms in your stroganoff.

    >> it is classic to have a little mushroom in your stroganoff, but this one i added a little lightness.

    >> you just want that sauce. al's all about the sauce. good thing i used light sour cream .

    >> very good. and this is fantastic, again, fall is coming around and it's all about comfort foods , all about yummy dishes, but we also don't want to hibernate and bulk up.

    >> coming up, oscar winner here ahere -- test. test. test.

TODAY recipes
updated 10/6/2010 10:12:34 AM ET 2010-10-06T14:12:34

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.”

Recipe: Chicken stroganoff with tarragon and mustard (on this page)

© 2013 NBCNews

Recipe: Chicken stroganoff with tarragon and mustard

Ingredients
  • 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
Preparation

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.

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