Chicken Stroganoff With Tarragon and Mustard

"It just costs too much to eat well". You hear this almost everyday. I know that this is not true. It takes time to eat well, but not near as much money as most folks believe. One of the cheapest and tastiest meats available is the bone in skin on chicken thigh. My local grocery will put them on sell for less than a dollar a pound. That my friends will feed a family of four for less than $1.50. Take that dollar menus! Add some sides and for less than $5.00 everyone in the family eats well. To get the price you must buy the chicken with the skin and bone in tact and butcher it yourself. If your not sure how to do this here is a link to a YouTube video that Chef Paul Prudhomme produced: http://www.youtube.com/watch?v=NrGYaVN_T_0

The chicken stroganoff with tarragon and mustard uses boneless, skinless chicken thighs. The recipe, courtesy of Iron Chef Cat Cora,  is quick and easy to do for a family supper or can be made ahead of time for a causal company dinner. Just reheat and your good to go.

Chicken Stroganoff with Tarragon and Mustard
Serves 6

Ingredients:

• 1 1/2 ponds boneless, skinless chicken thighs
• 1/2 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper, more if needed
• 1 tablespoon extra-virgin olive oil
• 1/4 cup shallots
• 1/4 cup Marsala
• 3/4 cup Chicken Stock
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh tarragon, plus 6 to 8 sprigs for garnish
• 1/4 cup sour cream
• Buttered parsley noodles, plan noodles or rice

Instructions:

Cut the chicken into 1" chunks. Sprinkle with the salt and pepper.  Heat the oil in a large saucepan over medium heat until it is shimmering but not smoking. Add the shallots and cook, stirring, until they're a light golden color, about 3 minutes. Turn the heat to medium-high, add the chicken pieces and cook, stirring, until golden on the outside and almost cooked through, about 5 minutes. Transfer the chicken and the shallots to a plate.

Deglaze the pan by turning the heat to high, pouring in the Marsala, and scraping up all the browned bits from the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 1 minute. Add the chicken stock, stir, and boil until the liquid begins to look syrupy, about 2 minutes. 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 minced tarragon and simmer for 3 minutes. Turn off the heat and whisk in the sour cream, stirring until smooth. Turn the heat to low, taste and add more salt and pepper if necessary.

Add the chicken and shallots to the pan and gently heat over low heat until the stroganoff is warmed through; do not let it boil. Serve over noodles, or rice and garnish each serving with a tarragon sprig.

I made this using Cat Cora's "twist it" suggestion using fresh thyme instead of the tarragon. This is comfort food at it's best - just remember to stock up on chicken thighs when your butcher puts them on sell and you too can eat cheaply and well.

Life is good - enjoy!