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.

This recipe can also get you started on meal prep for the week – only half the chicken is used! Take advantage of the leftovers for other recipes throughout the week and the bones for making your own bone broth!

Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff

Servings

Servings:

4

4

Ingredients

Ingredients

  • 1 1 (4.5lb) whole chicken (or rotiserrie chicken)
  • 2 9.858 tsp mL extra virgin olive oil
  • 1/3 80 cups mL shallots chopped
  • 1/2 2.4645 tsp mL sea salt
  • 1 1 8oz package cremini mushroom
  • 2 9.858 tsp mL arrowroot starch
  • 1 240 cup mL bone broth
  • 1/3 80 cups mL plain coconut yogurt plain flavor
  • 1 14.787 tbsp mL tarragon chopped
  • 1/4 1.23225 tsp mL ground black pepper
  • Optional: zucchini noodles or butternut squash noodles, sweet potato noodles

Instructions

Instructions

  1. If cooking chicken from scratch, prepare whole chicken.
  2. Once chicken is cooked through, remove meat from 1 breast and 1 thigh and shred.
  3. 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.
  4. 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.