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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
- 200 g baby onions
- 2 garlic cloves, finely sliced
- 200 g crimini or button mushrooms
- 300 ml dry white wine
- Few sprigs fresh thyme, leaves picked
- Large handful fresh parsley, chopped
- 100 ml double cream
Details
Servings 4
Preparation time 20mins
Cooking time 440mins
Adapted from deliciousmagazine.co.uk
Preparation
Step 1
Takes 10 minutes to make, 7 hours in the slow cooker
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.
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
To cook in a casserole, follow the recipe, then simmer over a low heat, covered, for 45 minutes-1 hour.
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