FOODlog #238: Chicken & Portobello Stroganoff

Had a really delicious lunch the other day cooked by my Filipino colleague. He made - STROGANOFF!

But instead of beef which is the authentic recipe, he used chicken instead. He also replaced the sour cream needed in a stroganoff recipe with cream instead. The flavor profile was as good as a stroganoff would be and we really enjoyed the lunch.

Here's how he made it:

First slice some mushrooms. We had Portobello mushrooms so we used that but you could use button mushrooms as well as long as they are fresh mushrooms. You want to get the earthy flavor from the mushrooms.

The Portobello is super earthy and it's extremely flavorful, packed with umami, and perfect for this recipe.

For the chicken, we used a bone in chicken drumsticks which gives the whole dish lots of flavor.

The mushroom goes in first to sauté with some garlic and onions. After they brown and are slightly soften, add in the chicken and cook till brown. Next add in water and salt to taste and let everything cook for about 10 minutes.

Lastly the cream goes in (or sour cream) and bring it to a simmer again for another 10 minutes.

At the end, add in some fresh Basil and you're done. This is also not a traditional step but some greens just brighten up the whole dish giving it an extra dimension and flavor.

We ate the stroganoff with rice but you could serve it with pasta or potatoes made any way you enjoy.

Yums! ~~