Ingredients
1.5 lbs (700g) boneless chicken thighs, cut into chunks
4 slices smoky bacon, chopped
1 medium onion, finely sliced
3 cloves garlic, minced
1 cup mushrooms, sliced
1 ½ cups chicken stock
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon cracked black pepper
1 teaspoon salt
1 cup heavy cream
1 tablespoon cornstarch (mixed with 2 tbsp water)
2 tablespoons butter (for brown butter drizzle)
1 teaspoon fresh thyme leaves
1 roasted garlic clove, mashed
2 cups cooked jasmine or basmati rice (for serving)
1 small head cauliflower, roasted and mashed (for purée base)
2 cups baby spinach leaves
2 garlic naan breads, warmed and buttered
2 tablespoons sour cream mixed with chopped chives (for topping)
Fresh parsley for garnish
Instructions
In a large skillet, fry bacon over medium heat until crisp. Remove and set aside.
Add chicken to the same pan and sear until golden brown. Transfer to slow cooker.
Add onion, garlic, and mushrooms to the pan, cooking for 2–3 minutes. Add smoked paprika, Dijon mustard, and chicken stock. Stir well, then pour into the slow cooker.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken is tender and the sauce is rich.
Stir in heavy cream and cornstarch slurry. Cook an additional 20–30 minutes until thickened.
In a small saucepan, melt butter until it turns nutty brown. Add mashed roasted garlic and thyme to infuse flavor. Set aside for drizzling.
To serve, layer roasted cauliflower purée in a rustic bowl, add a scoop of buttered rice, spoon over the creamy chicken stroganoff, and top with fresh baby spinach.
Drizzle with brown butter, dollop chive sour cream, sprinkle parsley, and serve with warm garlic naan tucked on the side.