September 5, 2015
- Prep: 15 mins
- Cook: 4 hrs
4 hrs 15 mins
- Yields: 5
1Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.
3Sear floured chicken in butter until sealed and slightly browned. I did this in my searing slow cooker, or you can do it on the stove top. Transfer sealed chicken to slow cooker.
5Add onion, mushroom, garlic, thyme, tarragon, S&P to slow cooker.
6Combine stock and wine and pour over.
7Cover and cook on low for 4-5hrs approx.
9Prior to serving, remove chicken with slotted spoon and set aside.
10Mix cornflour with 2 tsp water to form smooth liquid.
11Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream.
12Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.
14Serve chicken with sauce poured over.
16Serve on brown rice or on creamy mashed potato, with steamed vegetables.
Submitted by Paulene Christie
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