equipment

  • 1 pan
  • 1 slow cooker

ingredients

  • 2 tablespoons plain flour
  • 6 (cutlets) chicken thighs
  • 1/4 cup of olive oil
  • 1 brown onion, cut into thin slices
  • 400g fungi
  • 1/2 cup Massel liquid chicken Stock Style
  • 1 teaspoon of lemon zest
  • 2 teaspoons chopped fresh tarragon
  • 1 1/2 tablespoon lemon juice
  • 1 mashed potatoes * to serve

Method

  • STEP 1 Place the flour in a shallow dish and season with salt and pepper. Add chicken and stir to coat. Remove excess. Reserve flour.
  • STEP 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken in 2 batches, for 4 minutes each or until well browned. Set aside on a plate.
  • STEP 3 Discard the oil and wipe the pan clean. Heat 1 tablespoon oil in same skillet over medium-high heat. Cook the onion and mushrooms, stirring, for 5 minutes or until golden brown. Sprinkle with the reserved seasoned flour. Cook, stirring, for 1 minute. Add Massel liquid Stock Chicken Style, rind and tarragon and stir to combine. Transfer to a 5.5L (22 cup) slow cooker. Arrange the chicken on top. Cover and cook on low for 4 hours. Mix the lemon juice and season.
  • Step 4 If you prefer a thicker sauce, chicken aside and pour sauce into a large pan. Bring to a boil over high heat. Boil for 3 minutes or until sauce thickens.
  • STEP 5 Serve with mashed potatoes.

Notes

You could use 1 teaspoon dried tarragon instead of fresh.

This recipe was created by Lucy Nunes for Massel.