Recipe for Chicken, Mushrooms and Onion, slow cooked until tender and delicious
10 pieces of chicken, legs and thighs, bone-in and skin on (I use 5 of each)
2 Tbsp olive oil
6 Tbsp butter, divided
1 tsp each: kosher salt and fresh black pepper
40 (or more) whole cloves of garlic, peeled
340g small white onions (I love cippoline onions)
1 Tbsp thyme leaves
2 cups dry red wine
1/4 cup all-purpose unbleached flour
450g whole button mushrooms, cut in half
1/4 cup fresh flat-leaf parsley, roughly chopped
Note: I use my Ninja Cooking System, a slow cooker in which I can also brown the chicken and onions. If you have a stovetop-safe slow cooker insert, you can make this entire dish in the slow cooker.
Dry the chicken pieces with paper towels, and place on a tray. Season on both sides with salt and pepper.
In a large nonstick frying pan, heat the oil with 2 tablespoons of butter over medium heat. Working in batches if necessary, brown the chicken pieces on both sides. Set aside in a mixing bowl.
In the same pan, sauté the garlic and onions for 5 minutes, until the garlic and onions are browned but not burned. (Add a teaspoon of olive oil, if needed.)
Transfer the chicken, any accumulated juices, the garlic and onions to a 5- or 6-litre slow cooker. Add the thyme. Pour the wine into the frying pan, and cook over medium heat for a minute, scraping any stuck bits off the bottom of the pan. Then, pour the wine into the slow cooker.
Cook on LOW for 6 hours.
In a small pot, make a brown roux to thicken the sauce: Cook the remaining 4 tablespoons of butter with the flour over low heat, stirring constantly, until the two are well combined and form a paste. Let the paste cook, stirring occasionally, until it’s the color of butterscotch, about 5-6 minutes. With a ladle, add 1 cup of liquid from the slow cooker into the roux, and stir vigorously with a whisk to keep lumps from forming. The mixture in the pot will thicken rapidly. Pour this back into the slow cooker.
Add the mushrooms, and stir gently. Cover the slow cooker and cook on LOW for 1 hour.
If you’re going to serve right away, use a large spoon to skim some of the fat off the top of the sauce.
Toss in the parsley, and serve hot. Or, allow the stew to cool completely, and refrigerate overnight. The fat in the sauce will congeal on the top, and you can remove it easily before reheating.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.