Gluten and Dairy Free Chicken Stroganoff with Vegetable Spaghetti
A healthy version of popular comfort food on a lazy day.
8 pieces of chicken thighs and/or drumsticks, skinless
150g chestnut mushrooms, thickly sliced
1 large onion, chopped
50g non-dairy soft cheese (I use Koko brand)
450ml Vegetable stock
2 tbsp gluten-free plain flour
1 tsp garlic powder
1 tbsp Olive oil
1-2 tsp tamari (gluten-free soy sauce)
1 tsp apple cider vinegar
Courgette and carrots, spiralised
Season the chicken pieces with the garlic powder, sea salt, and black pepper.
In a large pan with the olive oil, brown the chicken pieces for a few minutes, then put them on a baking tray and cook in the oven (160 degree C fan) for 35-40 mins.
Add the chopped onion to the same pan and cook for a few minutes until soften, then add the mushrooms followed by the plain flour and stir fry for 1 min. Add the vegetable stock and the dairy-free soft cheese and keep stirring until the sauce is thickened. Add the tamari and vinegar to taste, then let it boil on a very low heat for 2 minute.
Remove the chicken from the oven and add to the sauce. Served immediately with courgette and carrot spaghetti.