Name: Creamy lemon thyme chicken
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram chicken thigh fillets, halved; 2 brown onions, sliced thinly; 1 fennel bulb, sliced thinly; 4 sprigs fresh lemon thyme; 2 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 2 tablespoon wholegrain mustard; 1 kumara, chopped coarsely; 1 cup (250ml) chicken stock; 3/4 cup (180ml) pouring cream

Ingredients

2 tablespoon olive oil

1 kilogram chicken thigh fillets, halved

2 brown onions, sliced thinly

1 fennel bulb, sliced thinly

4 sprigs fresh lemon thyme

2 clove garlic, crushed

1/2 cup (125ml) dry white wine

2 tablespoon wholegrain mustard

1 kumara, chopped coarsely

1 cup (250ml) chicken stock

3/4 cup (180ml) pouring cream

Method

1.Heat half the oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.Heat remaining oil in same pan; cook onion, stirring, about 10 minutes or until caramelised. Transfer to cooker with remaining ingredients.

3.Cook, covered, on low, 4 hours. Discard thyme; season to taste.

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