Chicken Leg and Mushroom Stroganoff

A hearty chicken version of a stroganoff

Not the most attractive dish but certainly a delicious one. I added mushrooms to make sure I was getting my veggies in but you could add whatever vegetables you want, Spinach could also work quite well. I used chicken legs but could also work well with chicken thighs.

I served mine up with rice but could also be enjoyed with a jacket potato.

Ingredients

Serves 2

• 2 chicken legs

• 1 white small onion, diced

• 3 garlic cloves, crushed

• 200g mushrooms, sliced

• 2 tbsp plain white flour

• 1 tbsp Worcestershire sauce

• 100ml chicken stock

• 2 tbsp double cream (or soured cream)

• 1 tbsp dried parsley

• 1/2 tbsp dried dill

Directions

1. heat a little in a pan on a high heat, fry off the chicken legs on each side until browned

2. add to the slow cooker along with the rest of the ingredients, other than the cream, season well and mix

3. cook for 3 hours on high and 6 hours on low. Add the cream to warm through (5-10 mins)