2 lbs. deboned and skinned chicken thighs, cut into pieces

1 bottle poultry seasoning to taste as desired

1 bottle sprinkling spice or Cajun seasoning to taste

1 cup seasoned all purpose flour

1/4 to 1/2 cup vegetable oil as needed

4 tablespoons unsalted butter

2 cups sliced white mushrooms

2 cups diced Portabella mushrooms

2 cups coarsely diced onionsv

2 tablespoons tomato paste

1/2 cup dry sherry

1 cup concentrated chicken broth

1/2 cup sour cream

2 tablespoons fresh dill

1 pound egg noodles, cooked al dente

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

2 pounds snap beans

6 strips crispy-cooked chopped bacon plus drippings

Vegetable seasoning to taste

Start off by seasoning the cut up chicken thighs with salt, black pepper (or sprinkling spice), and poultry seasoning. Then dredge them in the seasoned flour and saute them in the vegetable oil in batches in a large oval roaster over high heat until browned. When they become beautifully seared, remove them from the pot and drop into the pot the 4tablespoons of unsalted butter.

At this point, add in the white mushrooms, the Portabella mushrooms, and the onions and cook the mixture over medium high heat until the mushrooms begin to soften and toast slightly. When the toasting occurs, stir in the tomato paste. Then saute the mix until everything is fully blended.

Now remove all the ingredients from the pot and set them aside momentarily.

It's now time to deglaze the pot. Do this by simply pouring in the sherry and scraping the bottom of the pot to loosen the debris. When this is done, simmer the 'deglaze' over low heat until the wine is almost evaporated. At that stage, pour in the chicken broth and drop the chicken pieces back into the pot.

And then it's 'oven time.' Take the pot, tight-fitting cover snugly in place, slide it into a preheated 325 degree oven, and let the chicken braise for about 45 minutes undisturbed.

After the allotted cooking time, remove the pot from the oven and immediately fold in the mushrooms and the onions. Then cover the pot tightly once again and slide it back into the oven for a final 15 minutes of baking.

When you're ready to eat, whisk together in a small bowl the sour cream and the finely chopped dill. I recommend that you serve this Stroganoff over hot buttered noodles topped with a dollop of dill sour cream and a side of buttered sugar snap peas. Of course, you just got to have a basket full of hot yeast rolls for the final sopping!


Chef's Notes:

Make seasoned flour by taking all purpose flour and spicing it up with sea salt and freshly ground black pepper to taste.

To make buttered noodles, simply boil them in lightly salted water containing a touch of olive oil for 8 to 10 minutes or until al dente (do not overcook them!). Then drain them in a colander, toss them lightly with the salted butter, and serve them hot, topped with the Chicken Stroganoff.

To fix the sugar snap peas, simply boil or steam them in a 4-quart Dutch oven until tender (about 12 minutes). Then place them in a serving bowl and sprinkle them generously with sea salt and black pepper. Finally, top the entire bowl of peas with the hot, right-from-the-skillet sauteed bacon and drizzle on the bacon drippings. If you'd prefer, use vegetable seasoning instead of plain salt and pepper to spice up the peas.