Chicken Stroganoff

Once you’ve prepped the chicken, toss it with the paprika, a good pinch of salt and pepper. Dust with flour.

Heat a medium skillet over medium-high heat. Add the chicken and sear in oil until browned on all sides, about 7 minutes total. Remove from pan and set aside.

Add a smidge more oil to the pan if needed, then toss in the onions and mushrooms. Saute until everything starts to brown and caramelize, 5 minutes.

Deglaze the pan with the vermouth and let sizzle about a minute. Add the stock, tomato paste and bay leaves. Stir to combine.

Nestle the chicken back in the pan (with its collected juices) and simmer until the chicken is cooked through and the sauce thickens a tad, 5-7 minutes. Stir in the yogurt and cook 2 more minutes. Give the whole mess a good pinch of salt and pepper.

In the meantime, boil your egg noodles until they reach al dente. Drain.

Serve the stroganoff over a bed of noodles and garnish with parsley.