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.
Chicken and Mushroom Stroganoff
Course:
Servings
4
Ingredients
- 1 whole chicken approximately 4-5 lbs (or rotiserrie chicken)
- 2 tsp 9.86 ml extra virgin olive oil
- 1/3 cup 80.00 ml shallots chopped
- 1/2 tsp 2.46 ml sea salt
- 1 8 oz cremini mushroom
- 2 tsp 9.86 ml arrowroot starch
- 1 cup 240.00 ml bone broth
- 1/3 cup 80.00 ml plain coconut yogurt plain flavor
- 1 tbsp 14.79 ml tarragon chopped
- 1/4 tsp 1.23 ml ground black pepper
- 10 oz 295.74 ml zucchini noodles or butternut squash noodles, sweet potato noodles
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.
