Step 1: Begin by cubing the chicken into approximately one-inch pieces.
Step 2: Heat canola oil in a pan and brown the chicken. Once browned, set the chicken aside, but don’t discard the grease. You’ll be using it to cook the vegetables.
Step 3: Dice the mushrooms and onions to your preferred size.
Step 4: In the same pan with the leftover chicken grease, start cooking the vegetables. Wait to add the shallots and garlic until after the other veggies have softened. Cook the shallots and garlic just long enough to remove the raw garlic flavor. Adding them later in the cooking process keeps the garlicky flavor more pungent.
Step 5: Add a couple of tablespoons of butter and a generous amount of flour to create a thickening agent for the sauce. Cook this mixture for several minutes to eliminate the raw flour taste. Stir frequently to prevent burning.
Step 6: Once the flour has cooked through, start adding chicken stock gradually until you achieve a gravy-like consistency. If you were using beef, you’d use beef stock. After creating the gravy, reintroduce the chicken, and season with a dash of Worcestershire sauce, thyme, and a substantial amount of stone ground mustard.
Step 7: The final step is to incorporate a generous dollop of sour cream into the mixture. Mix everything together and your dish is ready to be served. You can enjoy it with egg noodles, rice, potatoes, waffles, or any side of your choice. The choice is yours!