Chicken Stroganoff

Seriously, just try this soon. It is comfort food with a delicious, creamy, super-fine restaurant flavor, but you made it yourself without a lot of hassle. My family is in love.

(Original recipe and picture from here, slightly adapted)

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Ingredients

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6 whole boneless, skinless chicken thighs

1 Tbsp paprika

coarse salt and freshly ground pepper

2 Tbsp flour

1 Tbsp oil (plus more as needed)

1/2 medium yellow onion

8 oz mushrooms

3/4 c chicken broth/stock (divided)

1 Tbsp tomato paste

2 small dried bay leaves

1/4 c sour cream

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1 lb egg noodles

optional: fresh parsley for garnish

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Directions:

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Cut the chicken into bite-sized pieces and toss with paprika and salt and pepper. Dust with flour. Heat a medium skillet over medium-high heat. Add the oil, then sear the chicken until browned on all sides, about 7 minutes total. Remove from pan and set aside.

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Dice the onion and slice the mushrooms. Add a little more oil to the pan if needed, then sauté the onions and mushrooms until everything starts to brown and caramelize, about 5 minutes. Deglaze the pan with 1/4 cup of the chicken broth and let sizzle about a minute. Add the rest of the broth, tomato paste, and bay leaves. Stir to combine.

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Return the chicken to the pan and simmer until the chicken is cooked through and the sauce thickens a tad, 5-7 minutes. Stir in the sour cream and cook 2 more minutes. Taste and add salt and pepper to taste.

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In the meantime, boil the egg noodles until they reach all dente. Drain. Serve the stroganoff over noodles and garnish with parsley if desired.