Chicken Stroganoff

In a tall sauce pot, combine chicken broth, spices, chicken, and enough water to just cover chicken pieces.

Bring chicken to a boil, then reduce to medium low heat, cover and cook. 30 minutes for bone in chicken. 15 minutes for boneless.

Remove chicken from broth. Let chicken cool. Return broth to stove and let boil over medium high heat to reduce liquid and concentrate flavors. Meanwhile, make the stroganoff gravy.

For the gravy:

Melt butter in a large skillet.

Add sliced mushrooms and spices. Stir and cook a few minutes.

Add flour. Stir and cook a few minutes.

Now add in the milk, whisking until smooth. Then add mushroom soup, and chicken broth (half cup at a time) continue whisking and adding chicken broth as needed for a nice gravy consistency to your liking.

Reduce gravy to a simmer. Dice or shred cooked chicken meat and add to the gravy. Add sour cream. Heat until chicken is warmed through.

Great served over: rice, egg noodles, mashed potatoes, or buttermilk biscuits (the American bread kind).