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 Chicken Stroganoff
By Ham El-Waylly The New York Times/NYT Cooking Serves: 4 Time: 35 minutes “This Brazilian stroganoff is a riff on the classic Russian-American beef, mushroom and sour cream stew that was considered peak haute cuisine in the United States during the 1950s. In Brazil, stroganoff is often made with beef, chicken or shrimp, but with a tomato base and heavy cream instead of sour cream. The biggest difference is in the accompaniments: The stew is served with rice and topped with crispy potato sticks. Do not omit the crunchy potato; it may be a garnish, but it is essential. If sticks are hard to find, replace them with lightly crushed chips.” Ingredients 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  For my birthday one year, my daughter gave me a tee shirt that read on the back “Sheet Pan Everything;” I still do. Recently, I found on the website Half-Baked Harvest a recipe for Sheet Pan Sticky Ginger Soy Chicken and Broccoli. This was a perfect meal for me to prepare on Saturday evening as we were babysitting our 1-year-old grandson. I was able to get everything on the sheet pan before he arrived and just pop it in the oven.
For the recipe you’ll need chicken breasts or thighs, broccoli florets, honey, ketchup, tamari or soy sauce, pomegranate juice (or orange juice), fresh garlic, fresh ginger, chili flakes, jasmine rice for serving and for optional garnishing, sliced green onion and pomegranate.
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