Skip to main content

Slow cooker chicken stew

 

Slow cooker chicken stew
Slow cooker chicken stew

This creamy slow cooker chicken stew is cheap, filling and healthy too. Serve with couscous or mash.



Each serving provides 316kcal, 21g protein, 20g carbohydrate (of which 4.5g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt.

Ingredients

  • 100g/3½oz plain flour
  • 4 tbsp sunflower oil
  • 500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 chillies, finely chopped
  • 175ml/6fl oz white wine
  • ½ butternut squash, peeled, chopped into 2.5cm/1in pieces
  • 300ml/10fl oz chicken stock
  • 5 sprigs fresh thyme
  • 3 bay leaves
  • 4 tbsp crème fraîche
  • salt and freshly ground black pepper
  • small handful chopped fresh parsley
Recipe tips

Method

  1. Sprinkle the flour onto a plate.

  2. Heat half of the oil in a frying pan, dredge the chicken pieces in the flour and fry for 4-5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.

  3. Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2-3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.

  4. Tip the onion mixture into the slow cooker.

  5. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8-10 hours on low.

  6. About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley.

Labels:

Comments

Post a Comment

Popular posts from this blog

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Rose, raspberry and coconut fool

Rose, raspberry and coconut fool I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients!( By   Nadiya Hussain ) Ingredients 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose w...
Post a Comment
Read more