Ready Time: 5 hrs 15 mins
Preparation Time: 15 mins
Cooking Time: 5 hrs
Serves: 4
Paulene began sharing her popular slow cooking recipes in 2012 with family and friends to help them discover the versatility and ease of slow cooking. Today Paulene is a leading global authority on slow cooking with over 420,000 followers and millions of website visitors at Slow Cooking Central and the Facebook group Slow Cooker Recipes 4 Families. Paulene’s first book, Slow Cooker Central, was published June 2015 and became one of the best selling books in 2015. Her second book will be published in June 2016.
Ingredients
- 1kg skinless chicken thigh fillets
- 2 tbsp plain flour
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 250g button mushrooms, chunky cut
- 1/4 tsp dried thyme
- 1/4 tsp dried tarragon
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup chicken stock
- 150ml cooking cream
- 1 tbsp cornflour + 2tsp water
{tab=Directions}
- Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.
- Sear floured chicken in butter until sealed and slightly browned on stove top in Easy Sear pan. Transfer EasySear pan to the slow cooker
- Add onion, mushroom, garlic, thyme, tarragon, salt and pepper to EasySear pan.
- Combine stock and wine and pour over.
- Cover and cook on low for 4-5hrs approx.
- Prior to serving, remove chicken with slotted spoon and set aside.
- Mix cornflour with 2 tsp water to form smooth liquid.
- Return EasySear pan to hotplate and add cream.
- Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.
- Serve chicken with sauce poured over.
- Serve on brown rice with steamed vegetables.