Project Description
Chicken and mushroom stroganoff
A variation to the traditional Russian beef dish, and this one is dairy free and gluten free.
Ingredients
- 1 kilo chicken thighs organic free range
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 1 carrot chopped
- 2 stalks celery chopped
- 2 cups almond or cashew nut milk one to use with rice flour later
- 1 cup bone broth or veggie stock
- 4 large field mushrooms chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1/2 tsp cumin
- 12 tsp mixed herbs
- 1 heaped tbs rice flour to thicken sauce
- 1 tsp chilli powder (to personal taste) optional
Instructions
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Prepare chopped veggies
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Heat olive oil in a non stick frying pan and stir-fry chicken for a couple of minutes. Then add the onions and garlic and cook just until onions turn opaque.
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Now place these stir-fried ingredients into your slow cooker or a large sauce pan. (I use a slow cooker as it is so much easier and you do not have to stir it so much).
Add 1 cup of nut milk and 1 cup of stock (I use bone broth that I had previously frozen).
Mix in the chopped celery, mushrooms and carrots.
Add salt pepper and herbs and spices
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Set the slow cooker for 5-6 hours.
If cooking in a saucepan, you will need so stir occasionally on a low heat for 30 mins.
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To thicken the sauce: I put one cup of nut milk into a jam jar then add 1 tbsp of rice flour. Put the lid on and shake it to mix well. Then pour it into the saucepan or slow cooker. This is a great easy way to thicken any sauces.
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Serve with Basmati rice or GF pasta and freshly steamed green vegetables.