Slow Cooker Chicken Diane
Ingredients
8 Chicken thigh cutlets
2 tsp extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp cornflour
125ml chicken liquid stock
250ml pouring cream
180ml tomato passata
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
200g button mushrooms, thickly sliced
1/2 (375g) packet fresh egg fettucine
Chopped continental parsley, to serve
Method
STEP 1.
Heat a large non-stick frying pan over high heat. Season the chicken thigh cutlets and place, skin side down, in the pan. Cook for 3 minutes or until golden. Turn and cook for a further 2 minutes. Transfer to the bowl of a slow cooker.
STEP 2.
Drain the rendered fat from the pan and discard. Heat the 2 tsp extra virgin olive oil in the frying pan. Reduce heat to medium-low.
Add the 1 brown onion, finely chopped and 2 garlic cloves, finely chopped and cook, stirring often, for 2 minutes or until soft. Add to the slow cooker.
STEP 3.
Place 2 tbsp cornflour in a large jug and gradually whisk in the 125ml chicken style liquid stock. Add 250ml pouring cream, 180ml tomato passata, 1 tbsp Worcestershire sauce and 1 tbsp Dijon mustard. Add mixture to the to the slow cooker. Cover and cook on Low for 3 1/2 hours.
Add 200g button mushrooms, thickly sliced and cook for a further 20 minutes.
Add 1/2 (375g) packet fresh egg fettucine and cook for 10 minutes or until tender. Sprinkle with chopped continental parsley, to serve.
Source: Recipe thanks to taste.com.au
