Spiced Aromatic Slow-cooked Chicken
6,5 / 10
4 h. 40 min.
- ¼ cup sunflower oil
- 1 large chicken (jointed)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- ½ cup white wine
- 1 cup chicken stock (infused with a pinch of saffron strands.)
- 1 cup double cream
Suggested variation; replace the saffron with smoked paprika; whisk 1 tsp of smoked paprika into the stock instead of the saffron. Garnish with a pinch of smoked paprika instead of the saffron at the end.
In a large casserole dish, heat the sunflower oil over a high heat. Season the pieces of chicken and seal well until golden brown in colour all over.
Remove from the dish and drain in a colander placed over a bowl. Meanwhile, add the finely chopped onion to the dish and reduce the heat.
Add the chopped garlic after 2-3 minutes and continue cooking for a few minutes.
At this point, turn the heat up and add the white wine, stirring the base of the dish to deglaze well; add any cooking juices collected from the draining chicken. Reduce the wine by roughly 80% and add the infused stock.
Pour everything into a slow cooker and cook on a medium setting for 4 hours.
After 4 hours, remove the chicken from the slow cooker and stir in the cream. Puree using a stick blender until smooth. Adjust the seasoning to taste.
Arrange the chicken on serving plates and pour the sauce on top. Garnish with the chopped chives, chive stalks and the saffron.