Chicken Fricassee

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.