Chicken with Mushrooms
2 tablespoons of oil
1kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks
1 cup white wine
2 cups chicken stock
2 tsp cracked black pepper
1 tsp of salt
2 tbsp of plain flour
3/4 cup of cream
3/4 cup sour cream
1. Heat oil in non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken in the removable crockpot.
2. Top chicken with mushrooms, leeks, wine, stock, pepper, and salt. Cover with lid and cook on low for 8-10 hours or high 4-5 hours.
3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.
I served this with rice, and it was so good, I threw roughly a cup of rice into the slow cooker with the leftovers, and cooked on slow for another 4 hours, resulted in a lovely risotto. I stirred it once or twice, I should have stirred it a little more often than that, as some of the rice didn't get under the liquid often enough to cook as well as I'd like. I'm looking forward to the leftovers!
Master Four tucking in
Miss Two not sure it will taste better than it looked (she finished the whole plateful though!)