Chicken, mushroom and tarragon stroganoff

Chicken, mushroom and tarragon stroganoff

A great mid-week dinner that’s high in protein and full of healthy fats to support balanced hormones.

Herbs are a wonderful addition to any meal. Not only do they add tons of flavour, they are high in vitamins and minerals and have antioxidant and anti-inflammatory properties.


Serves 4–6


  • 1 chicken (about 1.5kg) or leftover roast chicken
  • 1 onion
  • 1 mushroom
  • 600g mushrooms (any kind)
  • Small bunch of tarragon, leaves picked
  • 1 litre chicken Bone Broth
  • 4 tablespoons coconut cream or crème fraiche
  • Small bunch of parsley


First, poach the chicken in a slow cooker (4 hours on high) or roast in the oven for 1 hour 20 minutes. Remove and shred the chicken from the bones (you can use the carcass for broth).

Fry the onions in a little oil or butter in a pan over a medium heat for 10 minutes until soft. Add the mushrooms and tarragon leaves and sauté for another 10 minutes. Season then add the stock. Bring to the boil then take off the heat and add the coconut cream or crème fraiche. 

Add the shredded chicken (if you’re using leftover chicken, add at this point) and check the seasoning before sprinkling over the parsley and serving.

Serving suggestions

Serve with Cauliflower Rice or Buttered Greens with Almonds for a balanced plate.

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