Slow-Cooked Country Chicken

bowl Serves 4-6


  • 4 tbsp Flour seasoned with salt and pepper
  • 8 Chicken Pieces (legs and thighs)
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 4 Rashers Streaky Bacon, roughly chopped
  • 1 Onion, peeled and sliced
  • 2 Cloves Garlic, peeled and diced
  • 3 Carrots, peeled and cut into slices
  • 150g Mushrooms, roughly chopped
  • 400g tin of Crushed Tomatoes
  • 1 cup Chicken Stock
  • ½ cup Chopped Italian Parsley plus extra to garnish
  • 3 tblsp Cornflour & 3 tbsp Cold Water
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  • Turn the slow cooker onto low.

  • Place the seasoned flour into a clean plastic bag with the chicken pieces and shake the bag so that the chicken is evenly coated.

  • Heat the butter and oil in a large frying pan. Place the floured chicken in the pan and brown the pieces on all sides.

  • Remove the chicken from the pan and add the bacon, onion, garlic, carrots and mushrooms.

  • Sauté for 2-3 minutes then remove the vegetable mix from the pan and place it in the slow cooker.

  • Top the vegetables with the chicken pieces and add the tomatoes, stock and parsley.

  • Cook on low for 8 hours, or high for 4 hours.

  • Remove the chicken from the cooker and keep warm.

  • Make a smooth paste from the cornflour and water and stir the paste into the chicken juices.

  • Cover the cooker and cook for 15 minutes on high so that the juices thicken.

  • Serve the chicken drizzled with the thickened juices.

By The Foodtown Magazine Issue 48 Aug/Sept 2009

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