Creamy Slow-cooked Chicken Stroganoff with Bacon, Sweet Carr

• 份量: Serves
• 總時間: 10 hours 53 minutes

食材

Stroganoff

1 kg (2.2 lb) boneless skinless chicken thighs (or breasts)

200 g (7 oz) smoked bacon, diced

1 large onion, finely chopped

3 carrots, sliced into rounds

250 g (9 oz) mushrooms, sliced

3 cloves garlic, minced

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp sweet paprika

1 tsp dried thyme

1 cup (240 ml) chicken stock

Salt & black pepper, to taste

1 cup (240 ml) sour cream or crème fraîche

1 tbsp cornflour (optional, for thickening)

1 tbsp olive oil or butter

Golden Garlic Crumbs

¾ cup fresh breadcrumbs (panko works well)

2 tbsp butter

2 cloves garlic, finely grated

Salt to taste

Optional: chopped parsley or chives

步驟

Build the Base

Heat a pan over medium heat.

Cook the diced bacon until golden and crisp. Remove and set aside.

In the same pan, add butter or olive oil if needed.

Sauté onion and carrots for 5 minutes until softened.

Add mushrooms and garlic; cook until mushrooms release their moisture.

Stir in tomato paste, paprika, thyme, Worcestershire sauce, and Dijon mustard.

Slow Cook

Transfer the mixture to the slow cooker.

Add chicken thighs whole.

Pour in chicken stock.

Season with salt and pepper.

Cook:

LOW: 6–8 hours

HIGH: 3–4 hours

Finish the Sauce

Remove chicken and shred or slice.

Stir sour cream into the sauce.

If thicker sauce is desired, mix cornflour with 2 tbsp cold water and stir in.

Return chicken and bacon to the slow cooker.

Cook another 15–20 minutes on HIGH.

Golden Garlic Crumbs

Melt butter in a pan over medium heat.

Add garlic and cook for 30 seconds (don’t brown).

Add breadcrumbs and a pinch of salt.

Toast until golden and crisp.

Finish with herbs if using.