Description
A rich and comforting twist on classic stroganoff, featuring tender slow-cooked chicken, smoky bacon, earthy mushrooms, sweet carrots, and aromatic native wattleseed, all tossed with rigatoni in a creamy golden sauce.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 slices thick-cut bacon, chopped
- 8 oz cremini mushrooms, sliced
- 2 medium carrots, peeled and diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp native wattleseed, toasted and ground
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 lb rigatoni pasta
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Season the chicken pieces with salt, pepper, and half of the ground wattleseed. Add olive oil to the bacon fat and brown the chicken on all sides. Transfer to a slow cooker.
- In the same skillet, sauté the onion, carrots, and mushrooms until softened. Add garlic and cook for 1 minute. Sprinkle with flour and stir to coat. Gradually whisk in chicken broth, scraping up any browned bits. Pour this mixture into the slow cooker with the chicken.
- Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender. Stir in sour cream and remaining wattleseed during the last 30 minutes of cooking.
- Meanwhile, cook rigatoni according to package directions until al dente. Drain and toss with the stroganoff sauce. Serve topped with crispy bacon and fresh parsley.
Notes
You can customize the seasonings to taste.