Chicken and Mushroom Stroganoff
This recipe comes from Cooking Light October 2015 magazine issue. This Chicken and Mushroom Stroganoff was creamy and rich tasting. The flavor of the mushrooms with the fluffy fettuccine noodles was excellent. It was quick and easy and made enough for all 5 of us in our family to enjoy. This recipe is great on cold days. One bowl of this and you will forget what the weather is like.
1. Place first 8 ingredients in a large stockpot; bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is done. Place chicken on a cutting board; cool. Remove solids with a slotted spoon, reserving liquid; discard solids.
2. Remove skin from chicken; discard skin. Remove breast halves and leg and thigh meat; reserve bones. Shred 1 chicken breast half and dark meat chicken; reserve for Shredded Chicken Tortilla Soup and Chicken Salad with Bok Choy, Almonds, and Apricots. Add bones to pan; simmer, uncovered, 1 1/2 hours, skimming surface occasionally. Discard bones. Bring stock to a boil; cook 12 minutes or until reduced to 4 1/2 cups.
3. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
4. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and mushrooms; cook 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add wine; cook 1 minute. Add 1/2 cup stock (reserve remaining 4 cups for Shredded Chicken Tortilla Soup) and reserved 1/3 cup pasta cooking liquid; simmer 2 minutes. Cut remaining chicken breast half into 1/2-inch pieces. Stir in chicken pieces, 1/2 teaspoon salt, crème fraîche, chopped tarragon, ground pepper, and pasta. Garnish with tarragon sprigs.