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How to make Slow cooker chicken Diane drumsticks

Yield = 4
Prep time: 0:15
Cook time: 5:15
Total time: 5:30

Ingredients

  • 1 1/2 tablespoons olive oil
  • 8 chicken drumsticks
  • 600g baby potatoes, quartered (see tip)
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon plain flour
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 125ml (1/2 cup) Massel Chicken Style Liquid Stock
  • 300ml Bulla Cooking Cream
  • 200g button mushrooms, thickly sliced
  • Chopped fresh continental parsley leaves, to serve
  • Crusty bread, to serve

Method

  • Step 1 Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning often, for 5 minutes or until golden. Transfer to a slow cooker and add the potato.
  • Step 2 Add the remaining oil to the pan and reduce heat to medium-low. Add the onion and garlic. Cook, stirring often, for 5 minutes or until the onion is soft. Add the flour and tomato paste. Cook, stirring, for 1 minute. Stir in the Worcestershire sauce and mustard. Gradually add the stock, stirring constantly, until the mixture is smooth. Stir in the cream.
  • Step 3 Pour the cream mixture over the chicken mixture. Cover and cook on Low for 4 hours. Stir in mushroom. Cook for 1 hour or until the chicken and potato are tender. Season, sprinkle with parsley and serve with crusty bread.