This Chicken Stroganoff is rich and creamy and so comforting. It's a 30-minute dish packed with seared pieces of chicken, tender sauteed mushrooms and a creamy sauce. This is a great one pan dish to make for weeknight dinner when you want something fast, easy and delicious.
In a bowl stir together garlic powder, onion powder, salt, pepper and paprika. Generously season both sides of the chicken thighs with the spices.
Melt 1 tbsp of ghee/butter in a nonstick skillet on medium high heat. Add in the chicken thighs and leave them to cook for 4 minutes until golden in colour and then flip and cook for another 4 minutes. Once cooked set the chicken thighs aside on a cutting board and cut the chicken into 1 inch thick slices.
Add the remaining 2 tbsp of ghee/butter to the skillet and then add in the sliced mushrooms, onions and garlic. Saute the veggies for 5 minutes until tender.
Add the chicken stock, red wine vinegar and dijon to the skillet and leave the sauce to simmer for 5 minutes before adding in the coconut cream. Let the sauce simmer for 5 more minutes until it has thickened and then add in the chicken and remove the pan from the heat. Garnish with chopped parsley before serving.