Chicken & Mushroom Stroganoff

This is a lighter variation on the traditional Russian beef dish, made dairy-free and gluten-free. It works beautifully in a slow cooker, where it can go on in the morning ready for the evening meal, but it is just as good simmered gently on the stovetop. Nut milk and a little rice flour stand in for the usual cream, keeping it kind on digestion.

Ingredients

• 1 kg chicken thighs, preferably organic and 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 (reserve 1 cup for thickening later)
• 1 cup bone broth or vegetable stock
• 4 large field mushrooms, chopped
• 1 tsp salt
• 1 tsp pepper
• 2 tsp paprika
• 1/2 tsp cumin
• 1 tsp mixed herbs
• 1 heaped tbsp rice flour, to thicken the sauce
• 1 tsp chilli powder, optional and to taste

Method

1. Prepare all the chopped vegetables so they are ready to go.
2. Heat the olive oil in a non-stick frying pan and stir-fry the chicken for a couple of minutes. Add the onion and garlic and cook just until the onion turns opaque.
3. Transfer the stir-fried ingredients to a slow cooker or large saucepan. Add 1 cup of nut milk and the cup of stock (frozen bone broth works well here), then mix in the celery, mushrooms and carrot. Season with salt, pepper, mixed herbs and spices.
4. Set the slow cooker for 5 to 6 hours. If using a saucepan, stir occasionally over low heat for around 30 minutes.
5. To thicken the sauce, put the reserved cup of nut milk into a jar with the rice flour, seal the lid and shake well until smooth. Pour it into the slow cooker or saucepan and stir through. This is an easy way to thicken any sauce.
6. Serve with basmati rice or gluten-free pasta and freshly steamed green vegetables.

A comforting, warming family meal, lovely with a big plate of steamed greens on the side.