Chicken Stroganoff

A Stroganoff is a Russian dish in which traditionally beef is cooked with sour cream. Over time many variations of the dish have become popular. It had been playing on my mind for quite a while to make a Chicken Stroganoff (also Shepherd’s pie). Things happened so that decided to make this asap upon a friend’s request. My son polished off half the dish without any accompaniments. But you can have it on a bed of egg noodles, rice or pasta.
Sour cream is am ingredient not commonly used in Indian kitchens. It is also not that easily available. Of course one can make one’s own sour cream at home.  I have made a few changes in the recipe to suit my needs and availability of ingredients..and also to improve the taste where I felt the need.
Anyone wishing to make a vegetarian version can skip the chicken and chicken broth. Mushroom Stroganoff tastes good too. Make some vegetable stock using onions, carrots and garlic and add to the sauce. Worst come worst in dire emergency situations, where you have started cooking and realise that the vegetable stock is missing, you can add Knorr Vegetable soup. But that is a kitchen hack you must not share with anyone else. Shhhhh!!


Ingredients

3 chicken breasts, cut into large chunks
Salt and pepper to sprinkle on the chicken pieces
¾ cup flour (take out 2 tbsp to sprinkle on the chicken)
1 packet/100 gms mushrooms, halved
2 onions, chopped fine
6 garlic pods, crushed
3 tbsp butter
3 cups chicken broth
2 tbsp sour cream ( may skip if you do not have it)
1 tbsp Worcestershire sauce ( I had run out of this sauce and so added Barbeque sauce instead)

Toss the chicken pieces  in salt and pepper. Sprinkle the 2 tbsp flour and mix well. Heat some oil and shallow fry the chicken in a pan till it is well browned on both sides. Keep aside. Add the halved mushrooms and saute for few minutes. Keep aside.
Add the butter in the same pan and then add the chopped onions and crushed garlic. Saute till the onions turn translucent. Now slowly add the flour and cook on a low flame till the raw smell of flour disappears. Keep stirring all the while. Add the stock slowly whisking all the time so that lumps do not form. Once all the stock is added add the Worcestershire sauce. Add the chicken and mushrooms and simmer till the chicken is done. Add the sour cream, toss around a bit and serve warm.