Chicken and Mushroom Stroganoff
September 22nd, 2017
Looking for a hearty meal tonight? Here is a must try!
If you are craving flavor, this Chicken and Mushroom Stroganoff does the trick! This is my take on a traditional stroganoff with the benefit of gut-repairing bone broth. You can cook a whole chicken if you are feeling ambitious, but you can use a pre-cooked rotisserie chicken from your local grocery store to save time.
Ingredients
- 1 (4.5lb) whole chicken (or rotiserrie chicken)
- 2 tsp olive oil
- 1/3 cup shallot chopped
- 1/2 tsp kosher salt
- 1 8oz package cremini mushroom
- 2 tsp arrowroot starch
- 1 cup bone broth
- 1/3 cup unsweetened coconut yogurt plain flavor
- 1 tbsp tarragon chopped
- 1/4 tsp ground black pepper
- Optional: zucchini, butternut squash, or sweet potato noodles
Servings:
Units:
Instructions
- If cooking chicken from scratch, prepare whole chicken.
- Once chicken is cooked through, remove meat from 1 breast and 1 thigh and shred.
- Heat oil in a large skillet over medium heat. Add shallots and satuée for 1 minute or until translucent. Add mushrooms and cook until soft, about 4 minutes. Add arrowroot starch to pan and stir constantly for 1 minute.
- Add in 1 cup of bone broth and let simmer for 2-3 minutes or until sauce has thickened. Add in chicken, coconut yogurt, and seasonings. Serve as is or with veggie noodles.
