big easy chicken stroganoff with a big twist

How To Make big easy chicken stroganoff with a big twist

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  Step 1
  Gather your ingredients
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  Step 2
  Chef’s Note: This dish comes together quickly so, have everything on hand and prepped.
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  Step 3
  Cook the rice according to package direction; however, use about 1/4 of a cup less water.
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  Step 4
  When it finishes cooking, remove from heat, leave covered, and reserve.
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  Step 5
  Chef’s Tip: White rice calls for 2 cups of water for every cup of rice. One-and-a-half cups of white rice would normally require 3 cups of water. If you cut that back by a quarter cup, the rice will have a bit more bite to it. For this recipe that’s a good thing.
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  Step 6
  Cut the cleaned/stemmed mushrooms into quarters.
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  Step 7
  Cut the sausage into 1/2-inch slices. On the bias.
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  Step 8
  Chef’s Note: About the sausage. Many similar recipes call for kielbasa; however, I found that using one of three sausages really makes this dish kick.
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  Step 9
  For a Cajun taste with a touch of Thai, add SAI UA: A type of sausage from Chiang Mai that is highly regarded in the best of Thailand. It is a slightly spicy grilled pork sausage containing red curry spices and fresh herbs. The taste of finely shredded kaffir lime leaves, coriander leaves and lemon grass permeates the sausage. It has a wonderful spicy taste, but it’s difficult to find (this would be my first choice).
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  Step 10
  For a more Cajun taste, add ANDOUILLE: A spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French Andouille sausage.
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  Step 11
  For a Cajun taste with a hint of Italy, add ITALIAN SAUSAGE: A pork sausage that's often added to pasta sauces. For this recipe I would use mild or hot sausage.
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  Step 12
  Cut the chicken into 1/2-inch cubes.
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  Step 13
  Combine the seasonings together in a bowl
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  Step 14
  Thoroughly toss with the chicken pieces in the seasoning, and reserve.
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  Step 15
  Add two tablespoons of the grapeseed oil to a sauté pan, over medium high heat.
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  Step 16
  Add the mushrooms and sliced sausage.
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  Step 17
  Chef’s Tip: Add just a pinch of salt to get the process started.
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  Step 18
  Sauté until the sausages are thoroughly cooked, and the mushrooms begin to brown.
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  Step 19
  Chef's Note:Transfer the mushroom/sausage mixture to a bowl and reserve. Leave the sauté pan on the heat.
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  Step 20
  Before adding the reserved chicken to the sauté pan, dust with the flour.
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  Step 21
  Add the remaining two tablespoons of grapeseed oil to the pan, and then add the chicken.
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  Step 22
  Chef's Tip: Sauté the chicken until it is almost, but not quite, cooked through, about 5 minutes. If it's just a bit pink... that's okay.
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  Step 23
  Make a hole in the middle of the pan, by pushing the chicken to the sides.
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  Step 24
  Add the tomato paste and the garlic, and sauté until fragrant, about 1 minute.
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  Step 25
  Add the sherry to deglaze the pan.
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  Step 26
  Chef’s Tip: Use a wooden spoon to scrape up those wonderful brown bits (fonds), and dissolve them into the sherry.
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  Step 27
  When the sherry is almost evaporated, add the broth, Worcestershire, and the reserved mushroom/sausage mixture.
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  Step 28
  Bring to a simmer, and allow it to reduce by half, about 8 to 10 minutes.
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  Step 29
  Remove from the heat, and let rest for 5 minutes.
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  Step 30
  Chef’s Note: At this point you are supposed to stir in the sour cream. I tried this recipe five times, and every time, something just didn’t seem right. Then, on the fifth try, I left out the sour cream, and just served it on rice. It was wonderful. Use the sour cream if you choose; however, I think that it is spot on without the added sour cream.
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  Step 31
  Whichever way you choose, serve over the rice. Enjoy.
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  Step 32
  Keep the faith, and keep cooking.
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