…. 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.
And onion mix to the slow cooker.
Pour stock over the chicken, place on lid and set on low for 4 hours.
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.
We serve on top of GF pasta, with a side of steamed veg.
This makes enough for 2 dinners for our family (probably 6-7 adult serves), so we freeze half of the mix.