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.
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.
Really tasty recipe although I did have a cold so taste buds weren't on top form my partner absolutely loved it! I would just thicken the sauce more next time for presentation purposes. - 01 Nov 2014
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