- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 chicken thighs, skin-on and bone-in
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 shallots or 1 onion, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, crushed
- 200g baby chestnut mushrooms, halved
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 200ml white wine
- 1 tbsp tomato purée
- 200g chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 thyme sprigs
- 1 bay leaf
- 400ml hot chicken stock
- small handful of parsley, finely chopped, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- mash, jackets, pasta or roast potatoes, to serve (optional)
Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there’s a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.
Double it upIf you have a larger slow cooker, this can easily be doubled, then you can freeze the extra portions in an airtight container for up to three months.