"This really is extremely good," says Cold Turkey Cookbook Experimental Kitchen reviewer Tuck re our latest iteration of Chicken and Sausage Strogie. "That was really exceptional. We have plenty of really good dinners around here, but wowza!"
You simmer flavor stars like leeks and garlic and mushrooms in a mixture of white vermouth, chicken stock and water . . . add a plump chicken breast, cover and simmer about 20 minutes more. Set chicken aside, together with some baked sausage, and slice into bite-sized pieces. Toss in some snow peas for about a minute, return chicken and sausage to the pan, mix in some sour cream, turn it around, and there's your main dish. Details here.
Here's the latest iteration bit: We finely chopped a few bits of carrots and onions left over from this and that and put that in too. Mirapois without the celery. It seemed to bump it up a notch.