The creamiest!
(Thank you awesome peeps at the Brooklyn Creamery Company for sponsoring this post. All the opinions expressed here – and my love for cream – are my own!)
So creamy I want to stuff my face into the bowl, no utensils necessary! (Don’t judge! I just happen to have this huge stroganoff addiction… Hey, there are worse things to be addicted to!)
Life has been all over the place with apartment searching, finding a new vet for our furry baby, missing my family so so much and dealing with a huge creative block. So the blog has been a little neglected… I’m sorry!
I’ve been so uninspired by everything that even cooking – which is my passion – was hard to do. So we had to get take out and/or eat cereal for dinner for a few nights in a row. Oh, the glamorous life of a food blogger… #NOT!
Even now that I’m almost 100% recovered (hopefully) and beginning to feel inspired again, spending all day in the kitchen isn’t something I’m ready to do.
Thank God for this easy Chicken Stroganoff that tastes better than the convenient take out and is made in only ONE PAN (which equals less dishes sitting in the sink overnight, waiting for Tim to decide to wash them!). Better yet when that recipe is not only easy but dinner party material and you get to impress your guests who 1) think you spent all day in the kitchen and 2) are amazed at the fact that you have a Russian inspired recipe up your sleeve!
If you’ve been following this blog for a while, you probably know Stroganoff is my favorite dish. My first blog post ever was my grandma’s recipe for Beef Stroganoff and ’til this day – despite the awful beginner food blogger’s pics – it’s one of the most popular recipes on this blog.
So when I partnered with Brooklyn Creamery to create a dish showcasing their amazing Double Cream, I had no doubts I was going to make a variety of that stroganoff, but this time using chicken!
The original stroganoff recipe – the beef one – comes from Russia in mid 19th century. There are several theories on where the name “stroganoff” comes from, but the most popular one is that it is derived from some member of the large and important family Stroganov. The first time the recipe was ever published was in Elena Molokhovets’ classic Russian cookbook A Gift to Young Housewives in 1861. She gives the first known recipe for Govjadina po-strogonovski,s gorchitseju, or “Beef à la Stroganov, with mustard”, which invoked lightly floured beef cubes sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream. Notice: no onions and no mushrooms. Onions and tomato paste came later, in another recipe published in 1912 which also suggested serving with crisp potato straws, which are the traditional side dish for stroganoff in Russia (and in Brazil)! Finally, the version given in 1938’s Larousse Gastronomique, includes beef strips and onions, with either mustard or tomato paste optional.
The recipe became popular in hotels and restaurants in China, after the fall of Tsarist Russia, before the start of World War II. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-Communist China, were the ones that brought variations of the recipe to the United States, which explains the recipe’s popularity during the 50’s.
In France, the recipe finally got the now popular version with mushrooms.
The stroganoff – which is not only mine, but also Abraham Lincoln and Charles Chaplin’s favorite dish – is made with either sour cream or heavy cream.
I usually make it with heavy cream – not only because that’s how I grew up eating it but also because I don’t like the sourness of the sour cream in this dish – but this time I decided to give it a try with Brooklyn Creamery’s new Double Cream and oh-my-god! I think I have a new favorite!
The Double Cream is like the sour cream and the heavy cream had a baby. It has the thick ad spoonable consistency of the sour cream but without the sour flavor. It tastes like amazing pure, fresh cream and it complemented this dish perfectly, making it so rich, smooth and creamy!
I gotta admit it: my love for this dish relies more on the flavorful pink cream soaked by the rice than on the chicken (or beef) itself. It’s SO GOOD!
And speaking of rice, I know you are used to seeing stroganoff recipes being served over pasta. No no no no no no! A million times no! Rice is so much better! As I said above, the rice soaks up the creamy sauce and each bite is like a cream madness dance in your mouth. YUM! Any variety of long grain rice goes well in here, but I do have a soft spot for jasmine.That being said, feel free to serve it over pasta if that’s your thing! (Just kidding… Don’t do that!)
Also, I didn’t have any crisp potato straws on hand (and no intention of making them myself), so I skipped them this time. However, they do enhance the dish, so get them if you can!
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Chicken Stroganoff
Prep time
Cook time
Total time
Author: Olivia's Cuisine
Serves: 4
Ingredients
- 2 lbs chicken breast, cleaned and cut in ½ inch cubes
- 1 teaspoon paprika
- 6 cloves of garlic, minced
- 2 tablespoons all purpose flour
- 1 large sweet onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cognac (or brandy)
- 3 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 cup crushed tomatoes
- 1½ cups heavy cream
- Salt to taste
- Chopped chives to garnish
Instructions
- In a large bowl, mix the chicken cubes with the salt, garlic, the paprika and the flour until all the chicken is coated.
- In a large skillet over medium high heat, heat the olive oil and the butter and sauté the onion until translucent (about 2 minutes).
- Add the chicken and cook until the chicken is browned on all sides (about 5 minutes).
- Add the Worcestershire sauce and the cognac. Let the cognac cook for a few seconds and then set a match to it and allow the flames to subside on their own.
- Once the flames have gone out completely, add the mustard and the ketchup and cook for a minute.
- Add the crushed tomatoes and stir until everything is incorporated.
- Check to see if the chicken is cooked through. If it isn't, lower the heat and let it simmer until the chicken is done. If it is, stir in the heavy cream and let the stroganoff cook for an additional 5 minutes.
- Sprinkle some chopped chives to garnish and serve hot!
Notes
When flambeing, always pour the liquor in a cup before adding it to the pan. Never pour it straight from the bottle. Always be cautions and aware of pets and children around you!
This is one of my favourite Brazilian recipes. Love your version. Have a wonderful weekend ;-)
May I please have the recipe for chicken stroganoff
Hi Carolyn! The printable recipe is at the end of the post. Just scroll down and you’ll find it! :)
Olivia, your stroganoff has my mouth wanting to do a crazy flavor dance at sheer site and description! I’ve never tried stroganoff over rice and you have me convinced I absolutely must do this. As soon as humanly possible! Looks amazing as always!
P.s I am so glad you are starting to get settled and find inspiration again! However, I will be honest, you and your blog are so amazing I didn’t even notice you miss a beat! You have managed to keep it 100 % here- with ALL you have going on… that right there is only a portion of why I adore you so!!! Xoxo
Never tried chicken stroganoff, but this looks amazing Olivia! Will try it for lunch tomorrow ! And yeah, I always serve it over rice :)
Coming from a Russian heritage.. stroganoff is something that I have eaten A LOT of and you clearly have done it justice here. Cooked to perfection!
This looks SOOOO good!! Thanks, pinning it now!
This looks amazing. My stomach growled when I pinned this, and had to come see the recipe to save. Thanks for sharing :)
I’m in love with the idea of chicken! I make mine with ground turkey but I really want to try it with chicken now!
This stroganoff looks absolutely delicious! It is such a wonderful variation of beef stroganoff. I too would also prefer it with rice. Yum!
Thank you! We hope you like our cream as much as we do! – Brooklyn creamery company
I love how you incorporated the double cream in the stroganoff! It looks absolutely scrumptious!
my brothers will go crazy for this!
This looks delicious, Olivia! Super comforting – I absolutely love creamy sauces. Cannot wait to try the recipe – pinning!
Wow! It’s so creamy! Love this version of yours! You made it look absolutely delicious! I love the double cream you used in this recipe. Yummy!
Your dish look so good it made me want to lick my screen!!!
Chicken Stroganoff is a brilliant idea! This looks terrific and I loved the stroganoff history. I find flambeing somewhat terrifying and that’s an excellent tip!
This really looks fantastic! It’s going on the menu here soon!
This looks oh so yummy. I have only had beef stroganoff, and it was delicious, so I can not wait to give this recipe a try, since we eat way more chicken around here than beef.
Yum! I bet my whole family would devour this one :)
MOUTH WATERING PiCTURES!!!! AHHH I have too many recipes booked mark but I need this one too!!!
Wow, great pics! I saw bk creamery double cream in the store – it looks super yummy!
The recipe looks great and can’t wait to try it. Just one question though. I don’t want to use alcohol in it. Can you suggest any alternative for that or should I just ignore that part?
Hi Omer! Just ignore the cognac and the flambée-ing . :) I hope you like the recipe. Have a great week!
Great! Thanks.
Simple but just outstanding. Just loved it. Cooked for 52 for my function as this was specially ordered from the bride side. God bless
So I made this tonight for the family. So easy to put together and the results were amazing. Will definitely be making it again.
Your Chicken Stroganoff was divine .. my husband absolutely loved it as did I .. it has now become a favourite in our house :)
I’m glad you enjoyed it, Gaye! :) And thanks for taking the time to leave me a feedback!
Just cleaned up after cooking this dish and I’m sorry to say…… Hugely disappointed, it was so very sweet and lacked complexity. I’m not sure if I did something wrong but would not make again as it is. Would use tomato paste rather than Ketchup, which adds to the sweetness
Hi Lisa! I’m so sorry you didn’t enjoy this stroganoff. I usually find that the paprika and the mustard justify the sweetness of the ketchup, but you can totally just omit it! I hope you get it just right the next time! Thanks for taking the time to leave me a feedback. Best of wishes! :)
Hi Olivia,
I’m doing a Brazilian themed dinner for our Gourmet Dinner Group and am hoping to make your Chicken Stroganoff recipe. I’m puzzled by the Brooklyn Creamery Double Cream. I’ve gone to their website and I can only see pudding being sold. Plus, I’m in California and BCDC isn’t sold here. What would you recommend as a substitute? I’ve looked at Nestle’s Media Crema (Table Cream) but I’m sure the consistency is very different. Mascarpone? Clotted Cream?
Thank you for any advice you can help me with!
Lisa
Hi Lisa, you can use heavy cream! And then cook for a little longer to let it thicken! :) Or use the table cream if you want it super rich and thick. That’s what most people use in Brazil. I prefer the consistency of heavy cream.
Hi!
This recipe is amazing, and I’m making it tonight for 10 people :-)
I’m Brazilian and I grew up eating stroganoff. Always over rice. In Brazil we only use Nestle Table Cream. And we add white button mushrooms. And no ketchup. But this recipe is equally good! Thanks!
Great recipe. I plan on cooking this dish tomorrow. Any suggestions for side dishes to go along with the rice. Thank you
Hi Tim! In Brazil we eat stroganoff with rice and batata palha (real thin french fries). Since I don’t add mushrooms to my chicken stroganoff (I add to the beef one), I guess you could serve some sautéed mushrooms on the side. I also heard of people in the US serving stroganoff with green beans or asparagus, but I’ve never tried. Finally, some good old crusty bread is always a good call! :)
Made this for my family and it was a success. Even my picky kids ate it and loved it. This is definitely a recipe I will be making again and again. I first stroganoff I ever had was in Brazil and anytime I tried it anywhere else it was tasteless. All I could remember was that it was flavorful and pink. This is what I remember!
Used creamy Greek Yoghurt instead of heavy cream; and also added heaps of mushrooms; substituted tomato paste for tomato sauce. Followed everything thing else as per yours. Delicious without the added fat. Thank you for the recipe.
You’re very welcome! Those substitutions sound delicious! Need to try it with yoghurt. :)