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Chicken Fricassee

A traditional Chicken Fricassee recipe with a classic touch of fresh ingredients. It's simply gorgeous.
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/chickenfricasseefinala.jpg
Ready Time
5 hrs 15 mins
Preparation
15 mins
Cooking
5 hrs
Serves   4
ready_time
5 hrs 15 mins
Ready Time
15 mins
Preparation
5 hrs
Cooking
  4
Serves
server

b2ap3_thumbnail_Paulene-039.jpg 

Paulene Christie

Leading Slow Cooker Authority & Blogger

www.slowcookercentral.com

Paulene began sharing her popular slow cooking recipes in 2012 with family and friends to help them discover the versatility and ease of slow cooking.  Today Paulene is a leading global authority on slow cooking with over 420,000 followers and millions of website visitors at Slow Cooking Central and the Facebook group Slow Cooker Recipes 4 Families. Paulene‚Äôs first book, Slow Cooker Central, was published June 2015 and became one of the best selling books in 2015.  Her second book will be published in June 2016. 
 

Ingredients

  • 1kg skinless chicken thigh fillets
  • 2 tbsp plain flour
  • 1 tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 250g button mushrooms, chunky cut
  • 1/4 tsp dried thyme
  • 1/4 tsp dried tarragon
  • Salt and pepper
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 150ml cooking cream
  • 1 tbsp cornflour + 2tsp water

Directions

  1. Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.
  2. Sear floured chicken in butter until sealed and slightly browned on stove top in Easy Sear pan. Transfer EasySear pan to the slow cooker
  3. Add onion, mushroom, garlic, thyme, tarragon, salt and pepper to EasySear pan.
  4. Combine stock and wine and pour over.
  5. Cover and cook on low for 4-5hrs approx.
  6. Prior to serving, remove chicken with slotted spoon and set aside.
  7. Mix cornflour with 2 tsp water to form smooth liquid.
  8. Return EasySear pan to hotplate and add cream.
  9. Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.
  10. Serve chicken with sauce poured over.
  11. Serve on brown rice with steamed vegetables.

Comments

Comments

  • Bev moore Wednesday, 01 June 2016

    I will try this out, looks interesting

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Guest Monday, 23 September 2019
 
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