My Slow Cooked Chicken in Wine (non-alc alternative below)

Prep:15minCook:2h 30min

Deliciously hearty family favourite, served with crusty bread and a glass of Chardonnay. I tend to make a large batch and portion it to freeze, then it can be whipped out and microwaved on those lazy days. It can keep frozen for six months (but is usually eaten way before then in our house!)

Updated at: Sun, 10 Nov 2024 06:37:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories835.2 kcal (42%)

Total Fat52.4 g (75%)

Carbs15.7 g (6%)

Sugars2 g (2%)

Protein51.9 g (104%)

Sodium483.5 mg (24%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspplain flour

4chicken breasts

medium, 1 per portion required, cubed

55gunsalted butter

1 Tbspsunflower oil

2 Tbspbrandy

500mldry white wine

or can use vegetable stock, as a non-alcohol alternative

250mlthickened cream

Instructions

Step 1

Pour flour in a plastic food bag. Add chicken pieces (125g per person), hold top and shake to coat chicken

Zip Top Bag

Step 2

Heat oil and half butter in a frying pan, add chicken pieces and fry, turning frequently, until golden, for about 10 mins. Transfer to the slow cooker pot with a slotted spoon

Frying Pan

Wooden Spoon

Slotted Spoon

Step 3

Heat the remaining butter in the pan, then fry the shallots and mushrooms for about 3 minutes, turning constantly. Transfer them to the slow cooker.

Step 4

Add the wine (or vegetable stock) and brandy (optional) to the slow cooker, cover with foil and the lid, and cook on low for 5-6 hrs or high for 2.5 hrs.

Step 5

When the chicken is cooked and tender, pour in the cream and reheat on high for about 10mins

Step 6

Serve immediately with green vegetables and crusty bread