Chicken Stroganoff

Ok, this one is not an Indian recipe, but it works so well for the Indian palate that it deserves a spot here. It may be argued that it is a 'continental' recipe that we all love, a hangover from our colonial past. Though it is Russian by origin, I've always maintained that authenticity is overrated. The recipe originally calls for beef or chicken breast. I make mine with chicken thigh/leg, which I believe is perhaps the juiciest part.

Here's my version of Chicken Stroganoff. Enjoy it with garlic bread or some nice buttered rice.

Chicken Stroganoff Recipe

Ingredients

For the chicken:
2 boneless skinless chicken thighs
Salt and freshly ground black pepper
2-3 tbsp flour
1 teaspoon freshly chopped herbs (optional)
1 tsp olive oil
1/2 tablespoon butter

For the sauce: 
6 garlic cloves (pounded)
1 onion (chopped fine)
200 gm button mushrooms (sliced)
1 tbsp olive oil
1 tbsp flour (can use remaining flour from the chicken prep above)
1 cup milk (can substitute for cream + 1 tbsp cream cheese, I prefer the low cal version)
2 tbsp tomato ketchup
1 tsp mustard sauce
1/3 cup red and green peppers (thinly sliced)

Method: 
Chicken (use this part of the recipe to make succulent chicken to be used in salads or dishes of any kind) -

1. Pound the chicken to an even thickness with the handle or flat of a knife.
2. Lightly salt and pepper the chicken pieces.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken in the flour, so that it is just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken. Cook for just about 1 minute to help it get a little golden on one side (you are not actually searing or browning them). Then flip each chicken thigh over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Double check them to make sure there is no pink in the middle. Slice and keep aside for the next part of this recipe. 

Stroganoff - 

1. Heat the oil in a wok on medium heat.
2. Add garlic, cook for 30 seconds and add onion. Stir and cook for 2 mins until pink and translucent. 
3. Add mushrooms and spread over the wok. They will release some water. Cook for 3 mins. 
4. To the pan, add tomato sauce and mustard. Stir well.
5. Now add the flour. Stir and cook for 2 mins till flour gives off a nice smell. 
6. Remove from heat.  Add the milk and stir. Don't stop stirring till all the lumps are gone. 
7. Return to the stove on gentle heat. 
8. Add red and green peppers and chicken prepared above, including all the juices in the pan.
9. Stir, when it almost starts bubbling, turn off the gas. Enjoy.