The Food Network magazine chef team in this quick recipe beef stroganoff replace traditional beef with chicken thighs. However, the classic taste and texture of the original dish remains, due to the fact that meat with the addition of paprika is stewed in a thick sauce of sour cream and mushrooms, and egg garnish is used noodles. Nutrition value of one serving: (4 total) Calories 671, total fats 23 g., saturated fats g., proteins 44 g., carbohydrates 69 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr wide egg noodles
- 570 gr. sliced skinless chicken thighs and bones
- 110 gr. (about 2 tbsp.) sliced porcini mushrooms or champignon cremins
- Salt and freshly ground black pepper
- 3 tbsp. l (45 gr.) Butter
- 1 chopped small onion head
- 2 tbsp. l flour
- 1 tsp paprika, plus some more to sprinkle
- 1 tbsp. l Worcester sauce
- 1/2 tbsp. sour cream, plus a little more to serve
- 1 tbsp. low salt low fat chicken stock or mushroom broth
- 2 tbsp. l chopped fresh parsley
Recipes with similar ingredients: chicken thighs, porcini mushrooms, mushrooms crimini, egg noodles, Worcestershire sauce, sour cream, onions, parsley, paprika
Recipe preparation:
- In a large saucepan, bring salted water to a boil. Add the noodles and cook according to the instructions on the packaging, then strain.
- Meanwhile, in a large frying pan over moderate heat melt 2 tbsp. l (30 gr.) Butter. Put onion and lightly fry until soft, about 2 minutes. Add the mushrooms and cook, stirring until they begin to brown, about 2 minutes. Add the remaining tablespoon of butter, chicken, flour, paprika, a teaspoon of salt and 1/4 tsp. pepper. Cook, stirring, until the chicken is lightly browned, about 3 minutes.
- Add chicken stock and Worcester sauce, bring to a weak boil and simmer until the sauce thickens, about 5 min. Add sour cream, salt and pepper. Keep stewing until the chicken will be ready, about 2 more minutes. Arrange the noodles in plates. Put chicken on top, sprinkle with parsley, add sour cream and paprika.
