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Slow-cooker chicken pieces with shallots recipe

24 ratings

This slow-cooked chicken with shallots and tarragon makes a creamy comforting stew for supper. Chicken thighs and drumsticks gently simmer in wine and stock until the meat comes off the bone. Perfect with mashed potato. See method

Serves 4-6
15mins to prepare and 4-8hrs to cook
319 calories / serving

Ingredients

900g chicken pieces, thighs and drumsticks
Flour for dusting
3 tbsp olive oil
6 large shallots thinly sliced
2 tbsp (30ml) white wine vinegar
125ml white wine
125ml chicken stock
20g fresh tarragon leaves chopped
125ml creme fraiche

Each serving contains

Energy
1330kj
319kcal 16%
Fat
22g 31%
Saturates
9g 43%
Sugars
2g 2%
Salt
0.6g 10%

of the reference intake
Carbohydrate 3.7g Protein 23.3g Fibre 0.9g

Method

Turn the slow-cooker on. In a large frying pan, heat 1 tbsp of the olive oil. Season and dust the chicken in flour. Sear the chicken on all sides and then place in the slow-cooker.
Heat the remaining oil and then add the shallots. Season and sauté for 10 minutes until soft and then add the vinegar. Let it deglaze for a few minutes and then add the wine, stock, and half the tarragon.
Bring to a simmer and then pour over the chicken in the slow-cooker. Place the lid on and cook for 4 hours on high or 8 hours low until the chicken is cooked through with no pink showing.
During the last 30 minutes of cooking add the crème fraîche. Sprinkle the remaining tarragon over and serve with rice or mashed potato.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.