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Chicken and mushroom stroganoff

A variation to the traditional Russian beef dish, and this one is dairy free and gluten free.

Course Main Course
Keyword bone broth, chicken, dairy free, dairyfree, glutenfree, healthy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Amina Eastham-Hillier

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

  1. Prepare chopped veggies

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. Serve with Basmati rice or GF pasta and freshly steamed green vegetables.