Chicken Stroganoff with Mushrooms, Sherry & Sage

Chicken Stroganoff with Mushrooms, Sherry & Sage
Photo by Scott Phillips


  • 1 Tbs. finely chopped garlic (about 2 large cloves)
  • 1 whole jarred roasted red pepper, drained and cut into thin strips (about ½ cup)
  • 1-¾ lb. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1-½- to 2-inch pieces
  • 2 Tbs. finely chopped fresh sage
  • 1 plum tomato, cored, seeded, and cut into medium dice
  • 1/3 cup dry sherry
  • Kosher salt
  • + 5 more ingredients
    • ½ cup sour cream
    • 1 8-oz. package sliced cremini (baby bella) mushrooms
    • Freshly ground black pepper
    • 4 tsp. extra-virgin olive oil
    • 1 shallot, finely chopped

In a 10-inch straight-sided sauté pan, heat 2 tsp. of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, unt...

View full recipe at Fine Cooking


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