Ingredients:
2-3 tablespoons olive oil
8 boneless organic, skinless chicken thighs
2 brown onions, roughly chopped
3 cloves garlic, finely chopped or pressed
3 tablespoons of cornstarch (or arrowroot)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
2 bay leaves
½ cup dry white wine
2 cups gluten-free chicken or vegetable stock
250g swiss brown mushrooms, whole or halved
16 baby carrots or 4 big carrots, peeled and sliced into chunks
3 sticks celery – roughly chopped
1 tablespoon freshly squeezed lemon juice
¼ cup (60ml) cream or coconut cream (optional)
Fresh tarragon, chopped
Instructions:
The afternoon before:
- Add 2 tablespoons olive oil to a fry pan over medium-high heat and brown the chicken thighs on both side Transfer to the slow cooker.
- In the same fry pan, add a little more oil if needed and sauté onions, garlic, mushrooms, carrots and celery.
- Add wine. Allow to bubble up, then add the chicken stock.Stir and bring to a
- Put the cornstarch in a cup and add 1-2 tablespoons of cold water. Stir with a fork until cornstarch is mixed thoroughly with the water.
- Turn down to medium heat and slowly add the cornstarch mixture, stirring constantly until blended into the boiling liquid.
- Add the salt, pepper, dried tarragon, and bay leaves.
- Tip the vegetables and sauce into the slow cooker over the chicken.
- Add lemon juice and give a final
- Cover andcook on low heat for 5-6 hours or 4-5 hours if using chicken breasts.
- Once cooked, taste and adjust seasonings, adding salt, pepper or a little extra lemon juice if needed.
- Pull the chicken apart with two forks, then stir in the cream or coconut cream (if using).
- Serve with a scattering of fresh tarragon leaves, steamed green beans and mashed sweet potato.
- This dish can be made ahead and stored in the refrigerator for up to 2 days. It also freezes well.