Creamy lemon thyme chicken
Lemon thyme has a delicate perfume that infuses the chicken as it slowly cooks down, creating a tender, aromatic dish.
- 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
- 1Heat half the oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
- 2Heat remaining oil in same pan; cook onion, stirring, about 10 minutes or until caramelised. Transfer to cooker with remaining ingredients.
- 3Cook, covered, on low, 4 hours. Discard thyme; season to taste.
