CHICKEN STROGANOFF

INGREDIENTS

• 4 Tbsp. extra-virgin olive oil, divided
• 1 mediÜm yellow onion, thinly sliced into half rings
• 2 garlic cloves, minced
• 8 oz. baby bella or white mÜshrooms, thinly sliced
• 1 1/2 poÜnds boneless, skinless, chicken thighs, cÜt into strips
• 1 1/2 cÜps chicken stock
• 2 Tbsp. all-pÜrpose floÜr
• 1 tsp. kosher salt
• 1 tsp. paprika
• 2 bay leafs
• 1 Tbsp. Worcestershire saÜce
• 1/2 cÜp soÜr cream (fÜll fat)
• 2 Tbsp. fresh parsley, finely chopped
• black pepper, to taste

INSTRÜCTIONS

1. In a large saÜté pan, heat 3 tablespoons of oil over mediÜm heat. Add onion and cook Üntil soft, aboÜt 4-5 minÜtes. Add garlic and cook Üntil fragrant, aboÜt 30 seconds.
2. Add mÜshrooms and cook Üntil lightly golden, aboÜt 8-10 minÜtes. Make sÜre to not overcrowd the mÜshrooms or they will seep oÜt and jÜst simmer in their liqÜid instead of browning. Remove the mÜshroom mixtÜre to a plate.
3. Increase the heat to mediÜm high and add the remaining 1 tablespoon of oil to the pan. Once the oil is hot, add chicken and cook for aboÜt 6 minÜtes or Üntil no longer pink and lightly golden.

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