Ingredients
Units
Scale
- 1 tbsp olive oil
- 1kg skinless, boneless chicken thighs
- 2 medium onions, chopped (200g)
- 3 cloves garlic, minced
- 150 ml white wine
- 4 medium carrots, sliced (400g)
- 250g potatoes, peeled and diced
- 200g button mushrooms, halved
- 2 tbsp tomato puree
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tbsp mixed herbs
- 500 ml chicken stock
- 30g cornflour mixed with cold water
- Salt and black pepper to taste
- Fresh parsley, chopped
Instructions
Heat 1 tbsp olive oil in a large frying pan over medium heat. Brown the chicken thighs for 3–4 minutes on each side, then transfer them to the slow cooker.
In the same pan, add the remaining 1 tbsp olive oil. Sauté the chopped onions for 3 minutes until soft. Add garlic and cook for 1 more minute. Pour in the wine and reduce by 2/3s then tip everything into the slow cooker.
Add the carrots, diced potatoes, mushrooms, tomato puree, Dijon mustard, salt mixed herbs, chicken stock and cornflour. Stir gently to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.
Crack in salt and black pepper. Sprinkle with fresh parsley and serve warm.
- Prep Time: 15 mins
- Cook Time: 6-7 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 487
- Fat: 23 g
- Carbohydrates: 27 g
- Protein: 43 g
