-
1
Spray crockpot with oil.
-
2
Heat oil in a frying pan, add bacon / lardons and fry until any fat runs, drain and add to crockpot
-
3
Place chicken breasts in pan and seal on both sides without browning, drain and place in crockpot.
-
4
Pour off most of oil, lightly fry shallots, add garlic to pan, add tomato paste, add wine and deglaze pan, add stock( made from cube is fine) add bayleaf and thyme pour into crockpot, season with salt and black pepper.
-
5
Turn crockpot to low, add mushrooms, cook for 4 hours., check chicken is cooked through.
-
6
Slake cornstarch with 30 ml cold water, pour into crockpot , stir and turn to high for 15 minutes , until thickened.
-
7
Garnish with chopped parsley.
-
8
Serve with pilaf or boiled rice or creamey mashed potatoes and vegetable of choice, fresh peas are good.
-
9
I bought diced chicken breast by mistake, I reduced cooking time to 2 hours and it was perfect.
-
10
You can add a dash or two of balsamic vinegar at step 6, for a richer taste.
-
11
You can substitute white wine for red wine for an alternative taste, in this case omit balsamic vinegar but you can add a dollop or two of cream or creme fraiche just before serving.
-
12
My daughter is allergic to mushrooms so there are no mushrooms in title picture,, I cooked them seperately and added to dish when served!
