Chicken Stroganoff Reinventing Leftovers
Eight-Hour Beans + Hot Water Cornbread
Creamy, comforting, and full of flavour, this recipe transforms leftover braised chicken into an entirely new meal.
Rich mushrooms, sour cream, and a touch of tarragon give this classic-inspired dish a second life.
Watch my video to follow along step-by-step.
Chicken Stroganoff
Yield: 3-4 servings
Ingredients
3 leftover braised chicken thighs, shredded
8 ounces (225 g) macaroni or wide egg noodles
1 tablespoon (14 g) butter
1 tablespoon (15 ml) olive oil
9 ounces (250 g) mushrooms, sliced
1 small onion, finely diced
1 teaspoon (2 g) sweet paprika
1 teaspoon (1 g) dried tarragon
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) Worcestershire sauce
½ cup (120 ml) chicken stock or reserved braising liquid
½ cup (120 ml) sour cream
Salt and freshly ground black pepper, to taste
Method
Bring a large saucepan of generously salted water to the boil. Cook the macaroni or wide egg noodles until just al dente. Before draining, reserve about ¼ cup (60 ml) of the pasta cooking water.
Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat.
Add the mushrooms in an even layer and cook, stirring only occasionally, until they have released their moisture and are well browned.
Add the onion and cook for 4–5 minutes, or until softened.
Stir in the paprika and dried tarragon and cook for 30 seconds.
Pour in the chicken stock or reserved braising liquid and bring to a gentle simmer. Cook for 3–4 minutes until slightly reduced.
Stir in the Dijon mustard and Worcestershire sauce until well combined.
Reduce the heat to low and stir in the sour cream until the sauce is smooth. Do not allow it to boil.
Fold in the shredded chicken and cook gently for 2–3 minutes, just until heated through.
Add the drained macaroni or wide egg noodles and toss until evenly coated. If the sauce is too thick, add a splash of the reserved pasta cooking water until it reaches your preferred consistency.
Taste and season with salt and plenty of freshly ground black pepper. Serve immediately.
Larder Notes
This recipe is designed specifically for leftover braised chicken. It is an excellent way to reinvent yesterday’s dinner without it feeling like leftovers.
Brown the mushrooms well. They contribute much of the depth and savory flavor.
The chicken is already cooked, so simply warm it through. Overcooking will dry it out.
Macaroni creates a hearty, family-style meal, while wide egg noodles provide a more traditional stroganoff presentation.
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