I should really be fancy and call this dish something along the lines of “Coq au vin blanc et champignons”. Doesn’t everything sound better in French? It does, if you take a moment to ignore my accent.
French pronunciation aside, this dish does, excuse my French, kicks b*tt. It is rich, comforting and elegant. A perfect company dish for us tired, overworked folk. No one but your slow cooker will know how little effort you put in preparing this.
Most recipes out there call for frying the chicken prior to cooking it in the slow cooker. I am certain these recipes taste incredibly good.
Many people also spend a lot of time alphabetizing their CD collections or hanging their shirts by color code. I am certain that these too, are a worthy pass times.
Only that I don’t have any. Time that is. And even if I did, I would not be passing it pre-cooking my chicken or color coding my underwear. So there.
I prepared this particular recipe with boneless, skinless chicken thighs. Bone-in chicken thighs or drumsticks will work fine here as well, as long as you remember to remove the skin. I might be lazy but even I have my limits and soggy chicken skin is one of them.
Slow cooker Chicken in wine and mushrooms
1 kg (about 2 lbs) boneless, skinless chicken thighs (my package contained 10 pieces)
1 basket (about 225 gr) button mushrooms, halved
1 large portobello mushroom, cut into large cubes
1/2 jar (jar contained 375 gr) pickled pearl onions, drained
1 cup chopped fresh parsley
salt and pepper to taste
For the sauce:
1/4 cup all purpose flour
3 Tbsp margarine
1 cup white wine
1 cup chicken broth
1 tsp minced garlic
1/2 tsp paprika
1. Place chicken, mushrooms and pearl onions in the slow cooker. Generously season with salt and pepper and sprinkle with parsley.
2. In a microwave safe bowl, combine flour and margarine. Cook for about 2 minutes, until flour melts into the margarine.
3. Mix paprika and garlic into flour mixture and gradually add wine and broth, mixing until there are no lumps to be found. Pour sauce into the slow cooker.
4. Cook on LOW for about 6 hours.
Serve in a deep bowl, with lots of sauce, accompanied by more of that white wine and some crispy baguette. Yum!