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Beef Stroganoff is a retro classic we’ll love forever. However, a really great Beef Stroganoff does involve taking the time to slice the beef super thinly, as well as some deftness to ensure the beef is seared to perfection yet still juicy on the inside. Chicken Stroganoff, on the other hand, requires considerably less effort. Especially when you do it my way, searing whole pieces of boneless chicken thighs not only because it means less prep (ie no chopping), but also because by cooking whole chicken thighs, you can brown them really beautifully. Colour = flavour, both ON the chicken and IN the sauce (because the brown bits left in the pan form the flavour base for the Stroganoff Sauce). 2.As mentioned above, I like making this using whole skinless, boneless chicken thighs so they can be cooked long enough to brown them nicely. You could use bite size pieces instead but you can’t get as much colour on them. I just lightly season them with garlic power, salt and pepper. We don’t need a ton of flavour on the chicken because this recipe is really all about the Stroganoff Sauce! And yes you can make this with chicken breast! I prefer thigh because it’s juicier, but breast and tenderloin will work just fine. 3.The thing that makes this Stroganoff Sauce and not just any generic mushroom gravy is the sour cream and mustard. These are used for flavour, colour (makes the gravy paler) and thickener. Though this sour cream gravy is also thickened with flour, like traditional gravies. Be sure to brown the mushrooms well which, combined with the fond* left in the pan from searing the chicken, makes a flavour base for a seriously good Stroganoff Sauce! * “Fond” is the brown stuff left in the pan after you sear things. Not just proteins, even vegetables. For example, in this Mushroom Rice, the rice colour and flavour predominantly comes from the fond from browning the mushrooms. 3.Stroganoff is most commonly served with noodles or pasta, but mashed potato, polenta or anything that’s suitable to slop up all that fabulous Stroganoff Sauce is ideal. For a low carb alternative, try Cauliflower Mash or Cauliflower Rice. It could also be served in a bowl with bread to mop up all the sauce. *Her eyes light up at this thought that just dawned on her!* Try these homemade No Knead Rolls one day – they would be amazing with this Chicken Stroganoff! 4.FOR THINGS ON THE SIDE, TRY: A crunchy garden salad or steamed greens with Italian Dressing, Balsamic or French Vinaigrette Everyday Cabbage Salad Kale Salad (skip the quinoa in the recipe) Iceberg Lettuce Dill Salad (terrific fresh salad) A big, fat, juicy Greek Salad Also – Stroganoff lovers! Don’t miss classic Beef Stroganoff and Slow Cooked Stroganoff with ultra tender fall apart beef! 5.Ingredients CHICKEN: ▢600g / 1.2 lb chicken thighs (4 - 5) , boneless skinless (or breast or tenderloin, Note 1) ▢1 tsp garlic powder ▢Salt and pepper ▢1 tbsp olive oil GRAVY: ▢1 large onion , chopped ▢300g / 10oz mushrooms , sliced (not too thin) ▢40g / 3 tbsp butter ▢2 tbsp flour (Note 2) ▢2 cups / 500 ml beef broth/stock , salt reduced ▢1 tbsp Dijon mustard ▢2/3 cup (150g) sour cream (or yogurt) SERVING: ▢250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3) ▢Chopped parsley or chives , for garnish (optional)

1.Plan ahead. Make the dough at least a day before you intend to make pizza, to give it enough time to rise. 2.Buy a food scale on which to weigh the ingredients for dough and toppings. It’s a smart investment: In baking, weight is a more accurate measurement than volume. 3.You will need a cooking surface. This could be a pizza stone or steel, or four to six unglazed quarry tiles measuring 6 inches by 6 inches from a building supply store. Whichever you use, heat in a very hot oven for at least an hour before cooking. 153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon) ............................................................................................. 1.In a large mixing bowl, combine flours and salt. 2.In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. 3.Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) 4.To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.