Slow Cooked Chicken & Mushroom Stew

What better meal than Stew to eat as the weather turns cold, and what better way to cook meat than Slow Cooking!

This slow-cooked chicken meal will nourish you and warm your body and soul. It is a great way to shield th body from the nasty cold viruses going around and it is sure to impress your family or friends.’

You can use a slow cooker to prepare this recipe or alternatively use a large pot.

The recipe says to use chicken stock, but if you have chicken bone broth then this would be an even better option!

Ingredients

  • 8 chicken maryland’s
  • 600g baby potato’s
  • 400g of carrots peeled and chopped into big chunks
  • 400g of button mushrooms
  • 2 Tbsp plain flour
  • 4 Tbsp olive oil
  • 1 brown onion chopped roughly
  • 3 spins of fresh thyme
  • 1 sprig of rosemary
  • 3 garlic cloves
  • 1/2 cup white wine
  • 2 cups chicken stock

Method

  • Place flour in a large bag and add the chicken in and toss it to coat.
  • Heat half the oil in a pan and cook the chicken in two batches for 6-7 minutes or until well browned.
  • transfer the chicken to your slow cooker or large pot.
  • Cook onion, garlic and herbs in the pan over a medium heat for 5 minutes or until softened then transfer them to the slow cooker/pot.
  • Add the potatoes and carrot to the slow cooker/pot.
  • Heat the remaining oil in the same pan on a medium heat. Cook the mushrooms for 5 minutes, stirring them. Then also transfer them to the slow cooker/pot.
  • Add the white wine to the pan and bring to the boil for approx. 3 minutes. Then add the reduced wine and stock to the slow cooker/pot.
  • Arrange the chicken in the slow cooker/pot and cook covered on a low heat for 6 hours.
  • Transfer chicken and vegetables to a serving dish to serve at the table.
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