Dust off your trusty slow-cooker and get ready to embark on a culinary journey where succulent chicken meets the irresistible allure of white wine and herbs. Prepare to savour every bite of this delectable creation that effortlessly takes chicken roast from basic to exceptional. This deliciously flavoured slow-cooker chicken recipe is sure to become a firm family favourite! The fall-off-the-bone chicken cooks in the wine and stock, making for a flavour-packed gravy.
INGREDIENTS
- Olive/avocado oil, to fry
- 1 large free-range chicken, cut into
- 8 pieces (or 6 thighs and 4 drumsticks)
- 250 ml (1 cup) dry white wine
- 180 ml (¾ cup) chicken stock
- 15 ml (1 tbsp) Dijon mustard
- 4 garlic cloves, peeled and crushed
- ½ cupful mixed fresh herbs (rosemary, parsley, thyme, basil, and sage), finely chopped
- 3 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh bread, to serve (optional)
INSTRUCTIONS
- Set your slow cooker to high and heat a large non-stick frying pan over medium heat on the stovetop.
- Add a splash of oil to the pan and brown the chicken on both sides until just turning golden. You will need to do this in 2 batches to not overcrowd the pan.
- Transfer the browned chicken to the slow cooker.
- Mix the wine, stock, mustard, crushed garlic, and herbs together, and pour over the chicken.
- Season to taste and cook on high, 4 hours, or on low – 8 hours.
- Serve with fresh bread, if desired.
Note: To make this dish in the pressure cooker
- Cook the pre-browned chicken in the pressure cooker, for 35 minutes
- Allow a slow release of pressure for about 10 – 15 minutes.
- Serve with fresh bread, if desired.
Slow-cooker chicken with white wine and herbs
Ingredients
- olive/avocado oil, to fry
- 1 large free-range chicken, cut into
- 8 pieces (or 6 thighs and 4 drumsticks)
- 250ml (1 cup) dry white wine
- 180ml (¾ cup) chicken stock
- 15ml (1 tbsp) Dijon mustard
- 4 garlic cloves, peeled and crushed
- ½ cupful mixed fresh herbs (rosemary, parsley, thyme, basil and sage), finely chopped
- 3 bay leaves
- salt and freshly ground black pepper, to taste
- fresh bread, to serve (optional)
Instructions
Set your slow cooker to high and heat a large non-stick frying pan over medium heat on the stovetop.
Add a splash oil to the pan and brown the chicken on both sides until just turning golden. You will need to do this in 2 batches to not overcrowd the pan.
Transfer the browned chicken to the slow cooker.
Mix the wine, stock, mustard, crushed garlic and herbs together, and pour over the chicken.
Season to taste and cook on high, 4 hours or on low, 8 hours.
Serve with fresh bread, if desired.
Notes
To make this dish in the pressure cooker: Cook the pre-browned chicken in the pressure cooker, 35 minutes, then allow a slow release of pressure, about 10 – 15 minutes. Serve with fresh bread, if desired.
ALSO SEE: Winter roast chicken with lemon, oregano and crispy Greek potatoes
Winter roast chicken with lemon, oregano and crispy Greek potatoes
Recipe, styling and photography by Sam Linsell
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
