Another weekend, another slow-cooker recipe. Another from delicious magazine, this rich, soupy casserole certainly packs flavour. But is it too intense? A little oily, but certainly filling.
Creamy pot-roast chicken:
6 rashers streaky bacon, cut into lardons
8 chicken pieces (I used a mixture of thighs and drumsticks)
2 tablespoons flour
1 onion, sliced
200g baby onions, peeled
3 garlic cloves, sliced
200g button mushrooms
300ml white wine
Handful thyme leaves
Handful parsley
100ml double cream
- Fry the bacon and chicken in a frying pan to brown everything. Put these into the slow cooker.
- Fry the leeks, onions, garlic, mushrooms and flour in the same pan for 5 mins to allow some colour to develop. Add these to the slow cooker too.
- Add the remaining ingredients and slow cook for 6 hours. Serve with potatoes (I boiled thick potato slices in water infused with garlic and thyme).
