8skinless chicken thigh cutlets (bone in)- You could also use skinless chicken thigh fillets
1tbsp plain flour
1.5 tspdried rosemary
1/2 tsp black pepper
300mlCOOKING cream - See note below
2 tspchicken stock powder
2tsp minced garlic
1tsp corn flour
1/4cup(60mls) white wine - I used Sauvignon Blanc
1bunch mini asparagus spears
Instructions
In a pan heat olive oil and lightly brown the almonds. Stir constantly while doing so to avoid burning. Will only take approximately 5mins to lightly toast them. Remove from heat and set aside.
Place chicken, plain flour, rosemary and pepper into a plastic bag and toss to coat chicken in the seasoned flour. Remove chicken from bag and place in slow cooker.
In a bowl combine cream, garlic, corn flour, stock powder and wine and pour over chicken
Scatter almonds on top of chicken
Cook on low for 6hrs with 'THE TEA TOWEL TRICK' in place. When there is only 2hrs of cooking time remaining add the baby asparagus pieces around the chicken for the final 2hrs.
Plate chicken and asparagus and give sauce a good whisk before pouring over. If sauce isn't thick enough for your liking you can always add 1-2 tsp corn flour, first mixed into a slurry with 1-2 tbsp water, and stirred through the sauce in the final 10mins of cooking time, whisked in to allow it to thicken. It can also be reduced in a saucepan on stove to thicken if you prefer.
Serve with creamy mashed potato or rice and a side of seasonal vegetables. We went with fresh steamed corned cobs and broccolini.
Note: Cooking cream is a kind that doesn't split. More info HERE