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.