WATCH: Caren McSherry of Gourmet Warehouse shares her recipe for Chicken Provencal
Chicken thighs seared with wild mushrooms and simmered in your slow cooker produces a sensational tender chicken with a fabulous aroma of wild mushrooms.
- 1 cup mixed dried wild mushrooms, such as porcini, lobster, cepes, shitake
- 5 tablespoons olive oil
- ¼ cup flour
- 2 pounds bone in chicken thighs, skin removed
- 1 large yellow onion, diced
- 8 large whole garlic cloves, peeled & minced
- 2 tablespoons major chicken base or chicken cubes
- 1 bay leaf
- Freshly ground pepper
- 2 cups sliced button mushrooms
- 1 cup white wine
- ½ cup heavy cream
- ¼ bunch fresh parsley, chopped
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Soak the mushrooms in hot water for about 30 minutes until reconstituted. Heat 3 tablespoons of the olive in a large saute pan. Place the flour in a plastic bag, add the chicken and shake so that the thighs are lightly coated in the flour. Shake off and add them to the hot pan. Sear on both sides until golden brown. As soon as they brown on both sides, transfer to the bowl of the slow cooker.
Heat the remaining oil in the same pan add the diced onion and saute for about 5 minutes. Squeeze the soaking mushrooms to remove all the water and chop, add to the onion pan along with the garlic, chicken base, bay leaf, pepper, sliced mushrooms and wine. Cook until the paste dissolves and then pour over the chicken.
Cover and slow cook for 3 hours or until the chicken is tender. Stir in the heavy cream, heat through. Transfer to a serving platter and sprinkle with the chopped parsley. It is nice served over wide egg noodles.
Serves 6
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