WATCH: Caren McSherry of Gourmet Warehouse shares her recipe for Chicken Provencal
Chicken thighs seared with wild mushrooms and simmered in your slow cooker produces a sensational tender chicken with a fabulous aroma of wild mushrooms.
1 cup mixed dried wild mushrooms, such as porcini, lobster, cepes, shitake5 tablespoons olive oil¼ cup flour2 pounds bone in chicken thighs, skin removed1 large yellow onion, diced8 large whole garlic cloves, peeled & minced2 tablespoons major chicken base or chicken cubes1 bay leafFreshly ground pepper2 cups sliced button mushrooms1 cup white wine½ cup heavy cream¼ bunch fresh parsley, chopped
Soak the mushrooms in hot water for about 30 minutes until reconstituted. Heat 3 tablespoons of the olive in a large saute pan. Place the flour in a plastic bag, add the chicken and shake so that the thighs are lightly coated in the flour. Shake off and add them to the hot pan. Sear on both sides until golden brown. As soon as they brown on both sides, transfer to the bowl of the slow cooker.
Heat the remaining oil in the same pan add the diced onion and saute for about 5 minutes. Squeeze the soaking mushrooms to remove all the water and chop, add to the onion pan along with the garlic, chicken base, bay leaf, pepper, sliced mushrooms and wine. Cook until the paste dissolves and then pour over the chicken.
Cover and slow cook for 3 hours or until the chicken is tender. Stir in the heavy cream, heat through. Transfer to a serving platter and sprinkle with the chopped parsley. It is nice served over wide egg noodles.
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