Recipe

Creamy lemon thyme chicken

Lemon thyme has a delicate perfume that infuses the chicken as it slowly cooks down, creating a tender, aromatic dish.

Jan 31, 2011 1:00pm
  • 4 hrs 30 mins cooking
  • Serves 4
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Ingredients

Creamy lemon thyme chicken
  • 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

Creamy lemon thyme chicken
  • 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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