Slow Cooker Chicken Chasseur Recipes

Steps:

• Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
• Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
• Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
• Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.

Steps:

• Cook bacon over medium heat until crisp, about 8 minutes. Add bbacon to the crockpot. Reserve the bacon fat separately. You should have at least 2 T. If not, use vegetable oil for the missing fat.
• Dry chicken with paper towels. Season with salt and pepper. Add 2 t. bacon fat to the skillet. Heat over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes. Put in the crockpot. (Remove the browned skin if using thighs.) Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken. Discard any fat left in the skillet.
• Add the remaining 2 t. fat to empty skillet. Heat over medium heat until shimmering. Add cremini's, red onion and 1/4 teaspoons salt. Cook until mushroom are brown, 10-15 minutes. Stir in the garlic. Cook for 15 seconds. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Put in crockpot.
• Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours.
• Transfer chicken to large serving dish. Tent loosely with foil.
• Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
• Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.

Steps:

• Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.

Steps:

• In a large, deep frying pan, heat the oil over moderately high heat.
• Season the chicken with 1/4 teaspoons each of the salt and pepper and add to ther pan. Cook until browned, turning, about 8 minutes in all. Remove.
• Pour off all but 1 tablespoons fat from the pan.
• Add the butter to the pan and reduce the heat to moderately low.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Raise the heat to moderately high.
• Add the mushrooms, garlic, and 1/4 teaspoons of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
• Add the flour and cook, stirring, for 30 seconds.
• Stir in the vermouth and bring back to a simmer.
• Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoons salt.
• Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes.
• Stir in the parsley and the remaining 1/4 teaspoons pepper.

Steps:

• Heat oven to 400°F.
• Heat oil in a deep based oven proof casserole dish / dutch oven. A cast iron dish is ideal. Brown the chicken thighs or lightly cook the breast fillets. When the chicken is lightly brown add the onions and garlic and cook slowly until the onions are clear.
• Add the can of tomatoes, the white wine, the tomato paste and stock cube and heat through. Place the lid on and put into the preheated oven for one hour.
• Add the button mushrooms, the mixed herbs and replace into the oven for a further thirty minutes. Some people like a browned top to their chicken Chasseur in which case do not replace the lid of the casserole dish for the last thirty minutes of the cooking time. Season to taste and serve. Thicken with more tomato paste if required.

Steps:

• Heat oil , add chicken and brown for 5 minutes.
• Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
• Then add wine and tomatoes.
• Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
• When chicken is tender, sprinkle the tarragon on top and mix it in .

Steps:

• Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
• Sauté the chicken until golden brown on both sides.
• Remove to a plate or bowl and reserve.
• Sauté the shallots until soft but not brown.
• Add the mushrooms, put on the lid, and cook for 3 minutes.
• Add the flour and cook, stirring, for 1 minute.
• Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
• Bring to a simmer, stirring; then reduce the heat.
• Add the tarragon.
• Put the chicken and juices back into the pan.
• Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
• Serve directly from the buffet casserole, or remove to a platter.
• If your parsley is not bitter tasting, sprinkle with chopped parsley.