Chicken Stroganoff 122023

cooking.nytimes.com

Laura Jane

Mostly pescitarian and vegetarian.

4 tablespoons unsalted butter

1 pound button mushrooms, wiped clean and cut into quarters

Kosher salt

1 large yellow onion, finely diced

4 garlic cloves, minced

1 fresh or dried bay leaf

1 cup heavy cream

1 pound boneless, skinless chicken breasts, cut into ½-inch pieces

1 cup tomato purée or passata

1 tablespoon ketchup

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

⅓ cup parsley leaves, roughly chopped

Freshly cracked black pepper

Cooked white rice, for serving

Crispy potato sticks, for serving

Directions at cooking.nytimes.com

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