BenKat’s Slow Cooked Chicken in Wine (non-alc alternative below)

Deliciously hearty family favourite, served with crusty bread and a glass of Riesling. I tend to make a large batch and portion it to freeze, then it can be whipped out and microwaved on those lazy days. It can keep frozen for six months (but is usually eaten way before then in our house!)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour flour in a plastic food bag. Add chicken pieces (125-150g per person), hold top and shake to coat chicken

Step 2

Heat oil and half butter in a frying pan, add chicken pieces and fry, turning frequently, until golden, for about 10 mins. Transfer to the slow cooker pot with a slotted spoon

Step 3

Heat the remaining butter in the pan, then fry the shallots and mushrooms for about 3 minutes, turning constantly. Transfer them to the slow cooker.

Step 4

Add the wine (or vegetable stock) and brandy (optional) to the slow cooker, cover with foil and the lid, and cook on low for 5-6 hrs or high for 2.5 hrs.

Step 5

When the chicken is cooked and tender, pour in the cream and reheat on high for about 10mins

Step 6

Serve immediately with green vegetables and crusty bread