Ingredients

1. 1 1/2 lbs boneless, skinless chicken thighs
2. 1/2 tsp kosher salt & pepper
3. 1 Tbs paprika (enough to heavily coat chicken front and back)
4. 2 Tbs extra virgin olive oil
5. 1/4 cup shallots or onions, minced
6. 2 cups of mushrooms
7. 3 cloves of garlic
8. 3/4 cup chicken stock (plus 1/4 cup mixed with 2 Tbs flour or corn starch)
9. 1 tsp dijon mustard
10. 1 tsp fresh tarragon or Tbs of dried tarragon
11. 1/4 cup sour cream
12. 1/2 cup whipping cream

Preparation

Cut chicken into tender-size pieces. Sprinkle with the paprika, salt & pepper. Heat the oil in a large saucepan over medium heat. Add the shallots and mushrooms and cook stirring until they’re limp, about 3 minutes. Add the chicken pieces to the pan, and cook, stirring until golden on the outside and almost cooked through, about 5 minutes.

Transfer the chicken to a plate. Deglaze the pan by turning the heat to high, pouring in the chicken broth, and scraping up all the browned bits from the bottom of the pan with a wooden spoon into the onion and mushroom. Add garlic and boil until the liquid is reduced, about 1 minute.

Reduce the heat and pour any juices that have accumulated on the plate underneath the chicken back into the pan. Add the mustard and the tarragon and simmer for 3 minutes. Turn off the heat and whisk in the sour cream and whipping cream, stirring until smooth.

Turn the heat to low, taste, and add more salt & pepper, if necessary. Add the chicken back into the pan and gently heat over low heat until the stroganoff is warmed through; do not let it boil. If sauce is too thick, add more chicken stock to thin out.