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- Slow Cooker Chicken and Mushroom…
Slow Cooker Chicken and Mushroom Stroganoff
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 500g chicken thighs, skin and bones removed, cut into strips
- 1 onion, thinly sliced
- 3 garlic cloves, crushed or grated
- 125ml chicken stock
- 125ml white wine
- 4 flat mushrooms, sliced
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 3 tsp sweet smoked paprika
- 1 tsp Dijon mustard
- 1 bay leaf
- 1 sprig of thyme, leaves only
- 3 tsp cornflour, mixed with 3 tsp cold water
- 200g soured cream, at room temperature
- 10g flat-leaf parsley, leaves only, finely chopped, to serve
- 300g tagliatelle egg pasta, to serve
Method
Step 1
Place the chicken, onion, garlic, chicken stock, wine, mushrooms, tomato purée, Worcestershire sauce, paprika, mustard, bay leaf and thyme in the slow cooker and cook for 3 hours on high.
Step 2
After the time is up, mix in the cornflour mixture and leave to cook on high for another 15 mins to thicken the sauce.
Step 3
Add the soured cream, stir to combine, cover and cook for another 15 mins on medium heat, then season to taste with salt and coarse ground black pepper.
Step 4
Serve sprinkled with parsley, with tagliatelle pasta cooked according to the pack instructions.
Tips or serving suggestions
1. To make this recipe on the hob, heat a large pan over medium-high heat and add 1 tsp olive oil. Brown the chicken pieces and set them aside. Add the onion and garlic and sauté until soft, approx. 3 mins. Add the wine, stock, chicken, mushrooms, tomato paste, Worcestershire sauce, paprika, mustard, bay leaf and thyme to the pan and mix thoroughly. Cover and simmer for 20 mins or until the chicken is cooked through. Mix in the cornflour mixture and boil for another 5 mins over medium-high heat, then lower the heat to a simmer, stir in the soured cream and season to taste. Simmer for 5 mins, then serve with pasta and parsley scattered on top. 2. Use the chicken bones to make stock for future recipes.
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