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Slow-cooker chicken Maryland and mushroom stew
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Prep Time:
15 minutes
Cook Time:
450 minutes
Total Time:
465 minutes
Prepare a delicious slow-cooker stew using budget-friendly chicken Maryland cut (leg and thigh).
Ingredients:
  • 6 chicken marylands
  • 40.00 ml plain flour
  • 36.40 gm olive oil
  • 100g bacon, chopped
  • 1 brown onion, finely chopped
  • 3 sprigs fresh thyme
  • 3 garlic cloves, thinly sliced
  • 1kg baby potatoes
  • 10g dried porcini mushrooms
  • 200g button mushrooms
  • 200g brown mushrooms, quartered
  • 125.00 gm white wine
  • 191.25 gm chicken style liquid stock
  • 300g green beans
  • 63.13 gm thickened cream
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Place flour in a large bag, season it, then add chicken and toss to coat. Cook chicken in 2 batches for 6-7 minutes until well browned all over. Set aside.
  • In the same pan, sauté the bacon for 3 minutes until crispy. Using a slotted spoon, transfer the bacon to a 5.5L slow cooker. In the same pan, cook onion, thyme, and garlic over medium heat for 5 minutes until softened. Add this mixture to the slow cooker along with potatoes and dried mushrooms.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté fresh mushrooms until tender for about 5 minutes. Transfer them to the slow-cooker. Pour white wine in the pan, scraping any brown bits, and let it boil until reduced to 2 tablespoons. Add stock to the pan and pour everything over the mushrooms in the slow-cooker. Place chicken in the slow-cooker and cook on low for 6 hours. Add beans on top of the chicken, then continue cooking on low for 1 more hour. Transfer chicken and vegetables to a serving dish. Stir in cream, adjust seasoning, and drizzle over the chicken before serving.