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Slow-cooked chicken stew

(95 ratings)

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Slow-cooked chicken stew
Slow-cooked chicken stew
  • Serves: 4

  • Prep time:

  • Cooking time:

    (takes 3 - 6 hrs in the slow cooker)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

This delicious slow-cooked chicken stew is a hearty meal the whole family will love. If you've got a slow cooker, cook this delicious chicken stew for up to 6 hours for a lovely rich flavour. Just as delicious in the oven, this slow-cooked chicken stew is perfect for weekday family meals. This recipe serves 4 people and is full of flavour thanks to the garlic, rosemary and white wine which infuses this dish. After cooking this stew in your slow cooker, the chicken will be extra tender and moist, falling off the bone. If you'd like to cut the cost of this meal use chicken thighs as they're one of the cheaper cuts of meat, but you still get plenty of meat on the bone. This recipes serves 4 people.

Ingredients

  • 1.5kg (3lb 3oz) chicken, jointed into 8 pieces
  • salt and freshly ground black pepper
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 sprig of rosemary
  • 1 bay leaf
  • 4 tbsp dry white wine
  • 120ml (4fl oz) hot chicken stock
  • 2 heads of chicory trimmed, leaves separated, and roughly chopped

You can freeze the stew just before adding the chicory for up to 3 months

Method

Slow cooker method:
  1. Preheat the slow cooker, if required. Season the chicken all over with salt and pepper. heat half the oil in a large flameproof casserole over a medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until they begin to brown. Add the breast pieces and cook gently for 10–15 minutes until very brown. turn and brown the other side. Lower the heat.
  2. Add the onion and garlic, stir, and continue cooking gently for 3–4 minutes until they are soft. season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock, and bring to the boil. transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 5–6 hours or on high for 3–4 hours.
  3. Add the chicory for the last 15 minutes of cooking. Discard the bay leaf and rosemary from the sauce, taste, and add seasoning if needed. Spoon out into warmed bowls and serve with crusty bread.
OR

Traditional method:
  1. Season the chicken all over with salt and pepper. heat half the oil in a large flameproof casserole over a medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until they begin to brown. Add the breast pieces and cook gently for 10–15 minutes until very brown. turn and brown the other side. Lower the heat.
  2. Add the onion and garlic, stir, and continue cooking gently for 3–4 minutes until they are soft. season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock. cover and simmer for 15–20 minutes until tender.
  3. Add the chicory for the last 5 minutes of cooking, return the lid, and cook gently until it has just softened. Discard the bay leaf and rosemary from the sauce, taste, and add seasoning if needed. Spoon out into warmed bowls and serve with crusty bread.

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  • 3
(95 ratings)

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