Slow Cooker Chicken Chasseur
Classic French chicken chasseur, thrown in the slow cooker at the start of the day and ready by dinner time.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 6h 35m
Total: 6h 50m
Ingredients
- 4 tbsp olive oil
- 8 chicken thighs, skin-on and bone-in
- 4 shallots or 2 onions, finely chopped
- 4 garlic cloves, crushed
- 400g baby chestnut mushrooms, halved
- 400ml white wine
- 2 tbsp tomato purée
- 400g chopped tomatoes
- 4 thyme sprigs
- 2 bay leaves
- 800ml hot chicken stock
- Small handful of parsley, finely chopped, to serve
- Mash, jacket potatoes, pasta or roast potatoes, to serve (optional)
Instructions
- Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 minutes until crisp. Turn and fry for 3-4 minutes more until golden all over. Put on a plate and set aside.
- Tip the shallots into the pan and fry for 10 minutes over a medium heat until soft. Add the garlic and mushrooms and fry for 10 minutes more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
- Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hours until the sauce has thickened and the chicken is tender.
- Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off if you prefer a thicker sauce (or simmer it in a pan if your slow cooker has no reduce function). Remove the skin from the chicken before serving, if you prefer.
- Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes.