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Dutch Oven Chicken Stroganoff Pinterest

Dutch oven chicken Stroganoff recipe, skinless, boneless chicken upper thighs with a creamy delicious Stroganoff sauce with paprika and porcini, delicious!

I love chicken any way and with any sauce but with this deliciously hot and spiced paprika sauce, I just can’t resist…

This dish can be served with polenta, potato purée or pasta for example.

  • 4 servings
  • Easy
  • 1 h 00

Recipe :


28 oz. (800 g.) chicken upper thighs, or chicken fillet

3 tbsp. olive oil

3 shallots, chopped

3 oz. (100g) dry porcini mushrooms, or any mushrooms you like

1/4 cup (50 ml) white wine

1 tsp. corn starch

1/4 cup (90 ml) 1 cup chicken broth, hot

Salt and pepper to taste

1 tomato, peeled, seeded, cut in small cubes

1/2 tsp hot paprika (add more or less according to your taste)

1 tsp mild paprika

3/4 cups (120 ml) heavy cream

2 tbsp. parsley, chopped

Simmer chicken:

Into a Dutch oven, on medium/high heat, heat about 3 tbsp olive oil, add the chicken thighs, sear on all sides, then lower the heat to medium/low, cover and let simmer for about 45 to 55 minutes

Turn chicken thighs over from time to time

Make the stroganoff sauce:

Add the white wine, shallots, dry porcini mushrooms, tomato cubes, salt, pepper and paprika to taste, half the parsley

Add corn starch to the hot broth, stir and add, cover with a lid, give a boil then lower the heat to low/medium heat, simmer away for about 35 to 40 minutes, until liquids are reduced to half 

Add the heavy cream, stir, give it a boil and remove from heat, taste and adjust seasoning if needed

Before serving, sprinkle the remaining parsley on top of chicken 


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