Slow-cooker chicken pieces with shallots recipe
This slow-cooked chicken with shallots and tarragon makes a creamy comforting stew for supper. Chicken thighs and drumsticks gently simmer in wine and stock until the meat comes off the bone. Perfect with mashed potato.
See method- Serves 4-6
- 15mins to prepare and 4-8hrs to cook
- 319 calories / serving
Ingredients
- 900g chicken pieces, thighs and drumsticks
- Flour for dusting
- 3 tbsp olive oil
- 6 large shallots thinly sliced
- 2 tbsp (30ml) white wine vinegar
- 125ml white wine
- 125ml chicken stock
- 20g fresh tarragon leaves chopped
- 125ml creme fraiche
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 319.0kcal
- Fat
- 22g
- Saturates
- 9g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 3.7gProtein 23.3gFibre 0.9g
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- Turn the slow-cooker on. In a large frying pan, heat 1 tbsp of the olive oil. Season and dust the chicken in flour. Sear the chicken on all sides and then place in the slow-cooker.
- Heat the remaining oil and then add the shallots. Season and sauté for 10 minutes until soft and then add the vinegar. Let it deglaze for a few minutes and then add the wine, stock, and half the tarragon.
- Bring to a simmer and then pour over the chicken in the slow-cooker. Place the lid on and cook for 4 hours on high or 8 hours low until the chicken is cooked through with no pink showing.
- During the last 30 minutes of cooking add the crème fraîche. Sprinkle the remaining tarragon over and serve with rice or mashed potato.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
