Chicken Stroganoff

…. I’m not sure that there is anything very authentic about this recipe. But my Beef Stroganoff is very well received, so I thought I’d have a go at a chicken version. It is very mild and creamy – lovely comfort food!

  • 1 heaped tbsp GF flour
  • 2 tsp ground paprika
  • 1/2 tsp ground black pepper
  • 2 tsp fresh thyme
  • 800g chicken thighs, diced
  • 2 cups hot chicken stock (I use Massel if I don’t have my own made)
  • 1/4 cup white wine
  • 1/2 brown onion, diced
  • 1 tsp minced garlic
  • 1 tbsp oil
  • 4 cups sliced button mushrooms
  • 2 large hand-fulls fresh asparagus, chopped (about 15-18 spears cut into 4s)
  • 3 tbsp coconut cream.
  • Pasta and steamed veg to serve.

Heat the oil in a pan and gently fry onion and garlic until transparent.

Turn off heat and deglaze the pan with then wine.

In a large zip lock bag, place the dry ingredients, then add the chicken  and shake well to coat – place in bottom of slow cooker, including any flour mix left in the bag.

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And onion mix to the slow cooker.

Pour stock over the chicken, place on lid and set on low for 4 hours.

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Add sliced mushrooms, stir well, return lid and cook on low for a further 2 hours.

Add asparagus and cook on low for a further 2 hours.

Just before serving, stir through the coconut cream.

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We serve on top of GF pasta, with a side of steamed veg.

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This makes enough for 2 dinners for our family (probably 6-7 adult serves), so we freeze half of the mix.

Enjoy 🙂

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