A slow cooker recipe. If you'd like to cook in a casserole instead, follow the recipe then simmer over a low heat, covered, for 45 minutes-1 hour.
Ingredients
- 1 tbsp olive oil
- 6 rashers streaky bacon, finely sliced
- 1 large free-range chicken, jointed into 8 pieces or a pack of 8 chicken pieces (ie drumsticks and thighs)
- 2 tbsp plain flour
- 1 large onion, finely sliced
- 200g baby onions
- 2 garlic cloves, finely sliced
- 200g crimini or button mushrooms
- 300ml dry white wine
- Few sprigs fresh thyme, leaves picked
- Large handful fresh parsley, chopped
- 100ml double cream
Method
- 1. Heat the oil in a frying pan over a medium heat. Add the bacon and fry until just crisp. Add the chicken and brown on all sides for 5-10 minutes, then spoon into the slow cooker and sprinkle with the flour.
- 2. Add the sliced onion and whole peeled baby onions, the garlic and the mushrooms to the frying pan and brown for 5 minutes. Spoon into the slow cooker along with the wine, thyme and most of the parsley. Season well, cover and cook on the low setting for 6-7 hours until the chicken is cooked and the sauce is thick. Stir in the cream, warm through, sprinkle with chopped parsley and serve with baked potatoes
Nutritional info
Per serving: 756kcals, 40g fat (16.1g saturated), 73.5g protein, 14.2g carbs, 5.8g sugar, 1.9g salt
Chef's tip
To cook in a casserole, follow the recipe, then simmer over a low heat, covered, for 45 minutes-1 hour.
Wine Recommendation
Cream, white wine and mushrooms in the dish indicate that a buttery white Burgundy is best here.