Chicken stroganoff
Prep:
10 mins
Cook:
360 mins
This spin off on the classic Russian recipe is brilliant if you prefer not to have red meat.
825g chicken thighs, skins removed
2 tbsp plain flour
1 tbsp, smoked paprika
½ tsp salt
½ tsp freshly ground black pepper
1 onion, roughly chopped
2 tbsp chopped fresh parsley
2 tbsp Dijon mustard
250g chestnut mushrooms, sliced
3 garlic cloves, finely chopped
120ml chicken stock
294g tinned Cream of mushroom soup
200g low-fat sour cream
Parsley, for garish
Combine the flour, paprika, salt and pepper in a bowl then coat the chicken thoroughly.
Place in the slow cooker.
Add in the onion, parsley, mustard, mushrooms, garlic and stock into the slow cooker.
Add in the mushroom soup and stir everything together.
Cook on low for 6 hours.
Add the sour cream and mix then cook for a further 10 minutes.
Serve over cooked rice with a bit of extra parsley for garnish.
Serves
4-6
Preparation Time
10 minutes
Cooking Time
360 minutes
Main ingredients
Dairy, Chicken, Vegetables, Stock/Broth
Recipe Type
Dinner, Easy, Family Dinners, Slow cooking
Cuisine
Russian
Level of Difficulty
Easy
