Ingredients
- 1 1/2 pound boneless, skinless chicken thoughs
- 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
Preparation
Baking Directions:
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.
