8 x Chicken thighs, bone in, skin on
2 tbsp olive oil
1 medium onion chopped
2 cloves minced garlic
Handful of chopped chives
1½ cups chicken stock infused with a couple of strands of saffron
1 cup heavy cream
Chives and saffron strands to finish
Season chicken pieces. In a large saucepan add oil and seal the chicken well until brown in colour for 5 mins.
Remove chicken from pan reduce heat and add chopped onion, garlic and chives and fry until tender.
Add chicken stock and bring to boiling point scraping the bottom of saucepan for the cooking juices. Adjust seasoning.
Place chicken in Slow Cooker, pour over chicken stock and cook on LOW setting for 4 hours.
Remove chicken stir in cream and using a stick blender puree the liquid.
Serve chicken and pour over cream sauce.
Garnish with chives and saffron strands.
Serve with spinach & garlic steamed rice.
* Note when chicken was removed from slow cooker I placed it under grill in the oven for 5 mins for the skin to crisp up.
Spinach & Garlic Jasmine Rice
Cook up 1 cup Jasmine rice according to packet instructions.
Wash and steam.
In a frying pan add 1 tbsp butter add 1/2 med red onion finely sliced, saute till tender add 2 tsp minced garlic and cook a further min.
Add 2 cups chopped baby spinach and stir fry for 2 mins.
Add salt and pepper and a pinch of nutmeg.
Stir through Jasmine rice.
Recipe Credit: Adapted from Slow Cooker Recipes
Prepared, tried and tested by: Gail Haselsteiner
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