Wild Mushroom and Rotisserie Chicken Stroganoff
We love this Wild Mushroom and Rotisserie Chicken Stroganoff recipe not only because it’s hearty and full of comfort, but because of its grab-and-go ingredient convenience! We use L&B Rotisserie Chicken — a true dinner winner during the busiest times of the year — to help you put this dish together in as little as 30 minutes.
Sure, for some the word “stroganoff” may evoke memories of a bland, one-dimensional meal from their childhood. But you can be 100% certain this is not that stroganoff. We keep the rotisserie chicken skin on to add a luscious and rich flavor, and use lots of paprika and Worcestershire sauce. Thyme sprigs and sour cream are stirred into the mix at the very end, after the rest of the ingredients — oyster and shiitake mushrooms, cloves, butter, Dijon mustard and dry sherry — have been mixed in and simmered, adding a fresh touch to the addictingly thick and creamy sauce.
No bones about it, this sauce is definitely the best part — it complements the tender chicken and wild mushrooms to create such a tasty and textural delight that it’s pretty much impossible to not want a second helping. There’s plenty of sauce to cover all the noodles and then some, and that’s on purpose. No one likes a dry noodle! (It’s also perfectly acceptable to add a loaf of crusty bread to the table for dipping.)
Speaking of noodles, we’d like to note they are the only ingredient in this recipe that is not gluten free, but that’s easily remedied. Make this recipe 100% gluten free by simply swapping in GF noodles. Also, If you have a dry white wine on hand, you can sub that for the sherry, especially if it means avoiding an extra trip to the store. Fast, flavorful and family-friendly, this is one meal that you’ll want to work into your weeknight rotation.
4 servings
Preparation time: 10 minutes
Cook time: 20 minutes
Ingredients
Kosher salt, to taste
12 ounces wide egg noodles
2 tablespoons unsalted butter, diced
2 tablespoons extra virgin olive oil, divided
1 small yellow onion, small diced
7 ounces oyster mushrooms, stemmed, large mushrooms halved
7 ounces shiitake mushrooms, stemmed and thinly sliced
3 garlic cloves, minced
2 sprigs fresh thyme
1 ¼ teaspoons paprika
1 tablespoon Dijon mustard
¼ cup dry sherry
1 tablespoon, plus 1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
2 cups rough chopped L&B Rotisserie Chicken
1 ⅓ cups chicken stock
½ cup sour cream
Freshly ground black pepper, to taste
Roughly chopped parsley, for serving
Directions
- Bring a large pot of water to a boil and season generously with salt. Add the egg noodles and cook to al dente according to package instructions. Drain the noodles, return them to the pot, and toss with the butter. Cover and set aside.
- Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of the olive oil and the onion and lightly season with salt. Cook for 2 to 3 minutes until softened.
- Add the remaining 1 tablespoon of olive oil and the mushrooms and stir to combine. Cook for 8 to 10 minutes, leaving the vegetables undisturbed for 2 to 3 minutes at a time before stirring to allow the liquid to evaporate and the mushrooms to caramelize.
- Stir in the garlic and thyme and cook for 1 minute until fragrant. Stir in the paprika and the Dijon mustard, coating the vegetables. Pour in the sherry, scraping up any browned bits from the bottom of the pan, and cook for about 1 minute or until the wine evaporates.
- In a small bowl, whisk together the Worcestershire sauce and cornstarch. Add the Worcestershire mixture, rotisserie chicken and chicken stock to the skillet.
- Bring to a simmer and cook for about 5 minutes until the sauce has reduced and is slightly thickened.
- Take the pan off the heat, remove the thyme sprigs and stir in the sour cream. Season with salt and black pepper.
- To serve, spoon the stroganoff over the noodles and garnish with chopped parsley. Enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Recipe source: Ingredient