Chicken Stroganoff – The New York Times

What are you making, Ham? Brazilian-style chicken stroganoff. And this is what makes it super memorable. Medium pot. Medium high heat. I’m going to add my butter. All right, my butter is foaming. I’m going to add my mushrooms. A hefty pinch of salt. And then this is the key to this recipe. You’re going to cook this out until it’s a deep mahogany brown. All the mushroom has released all of its liquid. It’s really concentrated in flavor. You even have a little mushroom fond at the bottom of your pot. This is what’s going to give the stroganoff all of its deep flavor. Peak brownness achieved. We’re there. You’re going to add my onion, garlic, and bay leaf. I’m going to swirl that around until they get really fragrant. I’m going to use the cream to scrape up any brown bits of flavor that are stuck to the pan. I’m going to add my chicken, tomato passata, ketchup, mustard, and Worcestershire. All right, flavors have come together. Some black pepper. And the final touch, some roughly chopped parsley. I’m going to do a spoonful of rice. Ladle full of my strog. I like to go really heavy on the potato sticks. Got my rice, my chicken, my potato stick.