Slow-cooker chicken with white wine and herbs

Slow-cooker chicken with white wine and herbs

This deliciously flavoured slow-cooker chicken recipe is sure to become a firm family favourite! The fall-off-the-bone chicken cooks in the wine and stock, making for a flavour-packed gravy.

Recipe, styling and photography by Sam Linsell

Slow-cooker chicken with white wine and herbs

Serves: 4

Ingredients

  • olive/avocado oil, to fry
  • 1 large free-range chicken, cut into
  • 8 pieces (or 6 thighs and 4 drumsticks)
  • 250ml (1 cup) dry white wine
  • 180ml (¾ cup) chicken stock
  • 15ml (1 tbsp) Dijon mustard
  • 4 garlic cloves, peeled and crushed
  • ½ cupful mixed fresh herbs (rosemary, parsley, thyme, basil and sage), finely chopped
  • 3 bay leaves
  • salt and freshly ground black pepper, to taste
  • fresh bread, to serve (optional)

Instructions

1

Set your slow cooker to high and heat a large non-stick frying pan over medium heat on the stovetop. Add a splash oil to the pan and brown the chicken on both sides until just turning golden. You will need to do this in 2 batches to not overcrowd the pan. Transfer the browned chicken to the slow cooker.

2

Mix the wine, stock, mustard, crushed garlic and herbs together, and pour over the chicken. Season to taste and cook on high, 4 hours or on low, 8 hours. Serve with fresh bread, if desired.

Notes

TO MAKE THIS DISH IN THE PRESSURE COOKER Cook the pre-browned chicken in the pressure cooker, 35 minutes, then allow a slow release of pressure, about 10 – 15 minutes. Serve with fresh bread, if desired.

 

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