About this recipe:This lovely slow cooker chicken fricassee comes out so well and we really enjoy this meal. Lovely flavour and texture and really nice with some potatoes and seasonal vegetables.
4 skinless chicken thighs
30g plain flour
salt and pepper, to taste
1 onion, chopped
1 clove garlic, minced
110g mushrooms, sliced
150ml white wine
250ml chicken stock
1 bay leaf
1 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary leaves
1 pinch ground nutmeg
150ml double cream
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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Preheat the slow cooker and set to auto or low setting. Toss the chicken pieces in the flour and season generously. Heat half of the butter in a frying pan and add in the chicken thighs. Cook on all sides for a total of 8 minutes until golden brown.
In the same frying pan, add the remainder of the butter followed by the onion, garlic and mushrooms. Cook and stir for 5 to 6 minutes until the onion softens. Increase the heat and add the white wine, chicken stock, herbs, seasoning and nutmeg. Bring to a simmer. Transfer to the slow cooker and cover and cook for 6 hours on auto or low until the chicken thighs are no longer pink in the centre. Half an hour prior to serving, serve in the cream. Serve immediately.
Fabulous dish! So very easy, but extremely tasty. Froze the uneaten portion, (even though freezing not mentioned) Taken frozen portion out to eat this evening. Seems to have improved further! Would like to try it in the future using quark instead of cream to make it a healthier option. Will let you know!! - 22 Dec 2016