About this recipe:This French classic is just brilliant in the slow cooker and always comes out really well. Lots of lovely flavours and the chicken cooks perfectly. Great for a casual dinner party and best served with some potatoes and vegetables.
3 tablespoons olive oil
1/2 onion, chopped
12 whole baby onions
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1.8kg chicken thighs
salt and pepper, to taste
3 tablespoons plain flour
110g bacon, chopped
300g mushrooms, sliced
2 sticks celery
1/2 bottle red wine
450ml chicken stock
1 bouquet garni
4 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Preheat the slow cooker to the auto or low setting. In a large casserole dish, heat the oil and add the chopped onion and whole baby onions. Cook and stir for 6 minutes until they being to brown. Add the garlic and the rosemary and thyme and cook and stir for a few more minutes. Transfer to the slow cooker.
Rub the chicken thighs generously with salt and pepper and then toss in the flour to coat. In the same large casserole dish, melt the butter then add the chicken, cooking for 6 to 8 minutes to brown evenly on all sides. Add the bacon and cook and stir for a further 3 minutes. Add the mushrooms and cook and stir for a further 3 minutes, then add the carrots and celery. Cook and stir for 3 minutes then add the red wine and chicken stock and bring to a simmer.
Transfer to the slow cooker and add the bouquet garni and season well. Cover and cook on auto or low for 7 to 8 hours until the chicken is tender and is no longer pink in the centre, adding a little more wine and stock if it begins to dry out. To serve, stir in half of the parsley then use the reminder for garnish.
If you wish to thicken the sauce prior to serving, remove the chicken and vegetables and set aside. Strain the liquid into a frying pan (you may need to pour away some of the liquid if there is too great an excess) and bring to a simmer over a high heat. Dissolve 1 to 2 teaspoons of cornflour in a little cold water then add to the sauce. Whisk until thickened then pour over the chicken and vegetables and serve.
Worked quite well but if I found the wine taste was heavily diluted away. If I made it again I would probably use less water in the stock and a more full bodied wine. I used a cheap supermarket Australian Shiraz Cabernet. The recommended quantities of wine and stock, plus the fluids that cook off from the celery, mushrooms etc. makes an awful lot of fluid which of course doesn't evaporate off much in a slow cooker. The herbs make a nice combination, but it would be useful to specify what to use in the bouquet garni.
Thickening the fluid by draining it off from the slow cooker and straining is a bit impractical and sort of defeats the point of using a slow cooker. - 15 Oct 2016