A few years ago, my husband and I walked the Coast to Coast Wainswright route in northern England. The UK and Ireland have such good food. It’s such homey food, and after walking 15 miles each day, a good, belly-warming meal helped reenergize us for the next long trek.
One of the places we stopped was Muker, just past the halfway mark, in the Yorkshire Dales. We stayed with an absolutely lovely couple in this town that felt like we were in a Twilight Zone episode. We went from walking through pastures and dales to entering a small hamlet with all the homes made of old, gray stone. It was super quiet, with no one walking around. Before checking in at our B&B, we walked down to the pub. Entering, they had a roaring fire with local gamekeepers having a pint. It was so inviting and warm.
We sat down to order a snack to hold us until dinner. On the menu, they offered chicken stroganoff. I had never heard of chicken stroganoff! I pride myself in having the best beef stroganoff recipe, hands down unbeatable. But, I had never heard of a chicken stroganoff.
Well, to be honest, I didn’t order it, even when we went back there for dinner. Instead, a lamb curry took my fancy. But, the thought of a chicken stroganoff stuck with me. And I noodled on how to make a chicken stroganoff that defined itself from my traditional beef stroganoff. This recipe blossomed.
This is super simple to make and is by far such a comforting meal on a cool or cold evening. With the short, colder days of fall rolling into winter, this recipe will remind you of all the cozy things you love about this season.
Enjoy!
Savory Chicken, Chorizo Stroganoff
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: American, British
- Cuisine: Dinner
Ingredients
Filling
1 lb boneless, skinless chicken thighs, cut into bite size pieces
1 lb chorizo, removed from casings
2 pints brown button mushrooms, quartered
1 red pepper, diced
1 onion, diced
1 Serrano, minced, seeds removed if desired
6 garlic cloves, minced
1 TB fresh sage, chopped
1 TB fresh oregano, chopped
1 TB fresh thyme, chopped
1 tsp salt
1 tsp pepper
¼ cup flour
2 tsps Cajun seasoning
2 TB Worcestershire sauce
2 TB Dijon mustard
2½ cups heavy cream
salt and pepper to taste
Polenta
1 cup heavy cream
1 cup chicken broth
1 cup instant polenta
8 oz quality cheddar, grated
1 TB butter
Instructions
Make the Filling
Preheat oven to 400°
In a small bowl, mix together the flour, thyme, oregano, sage, Cajun seasoning, and salt and pepper. Pat the chicken dry and add to the bowl. Toss and mix to thoroughly coat the chicken.
Heat a cast iron pan or deep pan over medium heat. Drizzle in 1 tablespoon of olive oil. When hot, add the chicken, stirring frequently. Cook 5 to 7 minutes, or until golden brown. Remove and set aside.
Add the chorizo. Using a wooden spatula or spoon, chop the chorizo into bite sized pieces while it cooks. Cook 3 to 4 minutes, or until browned all over. Remove and set aside with the chicken.
If needed, add an additional tablespoon of olive oil. Add the onions and peppers. Using your spatula or spoon, scrape up the browned bits on the bottom of the pan. Cook 4 minutes.
Add the garlic and jalapeños, stirring frequently for 2 minutes. Add the mushrooms. Lightly sprinkle the vegetables with salt. Stirring frequently, cook until the mushrooms start to look golden but are still firm ~ about 2 minutes.
Return the chicken or chorizo to the pan. Add in the cream, Worcestershire sauce, and Dijon mustard. Stir to combine. Season to taste with salt and pepper. Bring the sauce to a boil then reduce heat to low and simmer while you make the polenta.
Make the Polenta
In a medium pot, bring the cream, broth, and butter to a light boil. Add in the polenta, whisking constantly until it starts to thicken ~ instant polenta thickens very quickly! When it starts to thicken, throw in half of the cheese and continue whisking until melted. Remove from heat.
Spoon the filling into 4 small, oven-safe bowls. Leave an inch or 2 at the top. Spoon the polenta over each bowl. It can help to use the back of a spoon to flatten the polenta in the pot before transferring to the bowl. Using the back of a spoon, carefully spread the polenta as best as possible across the top of the filling.
Sprinkle the rest of the cheese on top of the polenta. Bake for 15 minutes, or until golden and bubbly.
Serve!
Keywords: Chicken Stroganoff, Chicken Stew, Chorizo Casserole, Chicken Casserole, Chicken Chorizo Stroganoff
