Oh, for goodness sake, this is ridiculous. Here in Somerset, England, we are looking forward to yet another wet weekend as we look forward to Spring starting. Soon we hope! However, not today so I’ve set about preparing a veg packed meal for the slow cooker that we can enjoy after a rainy day activity over the weekend. I will have to run the kids out at a trampoline park or similar to stop them destroying the house and can leave this baby to cook slowly while I do it.
A creamy, aromatic concoction with a hefty dose of vegetables and cancer busting tomatoes. I’ll be serving over crushed new potatoes drizzled with olive oil and a dressed soft green salad. It also goes well over ribbons of fettuccine if you are so inclined.
Great for the freezer too – simply defrost thoroughly and reheat in a medium heat in the oven until piping hot.
Comfort Cider Chicken – Serves 4/5
8 – 10 skinless chicken thigh portions, preferable organic
250g mushrooms, cut into quarters
200g smoked bacon lardons
2 small onions, chopped fine
2 cloves garlic, crushed
1 tbsp wholemeal flour
500ml dry cider
150ml chicken stock
1 carton chopped Italian tomatoes
2 sprigs fresh thyme
150ml low fat crème fraîche
Get your slow cooker out or heat the oven to Gas 4(180c/160c fan). If you’re going the oven route, find a medium sized casserole dish.
Heat a couple of tablespoons of coconut oil in a large heavy based pan and fry the chicken portions in batches until browned. Remove as you go and add to the casserole dish.
Add the mushrooms to the pan, brown off and add to the chicken.
Fry off the lardons in the same pan until they take on some colour and add the onions. Cook until translucent, add the garlic and fry off for a minute or two before adding the flour. Mix until combined.
Add the cider and let it bubble for a minute before adding the remaining ingredients.
Combine and then pour over the chicken.
Pop into the oven (with a lid on) for 40 minutes or set to low in the slow cooker for 4/6 hours.
Have a great weekend and keep warm!