Heat the oil in a large pan and brown the chicken oil all sides.
Transfer to the slow cooker bowl.
Add the bacon, oil ions, garlic, carrots and celery and gently
fry for about 4 minutes. Stir in the Flour and then gradually add
the stock, tomato puree, mixed herbs and seasoning.
Bring to the boil stirring continuously. Pour over the chicken.
Cook for 6 – 8 hours on low.
Serving suggestion:
Adjust seasoning after cooking and serve with new potatoes. If the
sauce is too thin, transfer to a pan and thicken using a little
cornflour.
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neil
Posted 11 days ago
on your home page it says the crock pot is the only thing that is used, but in this recipe you got to use another pan.
Dave
Posted 22 days ago
Looks like this serves just 2, given the ingredients. Personally, I'd triple it and then freeze the remainder.
sarah james
Posted 24 days ago
this recipe sounds nice, but it do'sent say how many peaple it serves
Remove skin from poultry, and trim excess fat from meats. Fats will melt
with long cooking times, and will add an unpleasant texture to the finished
dish. Fatty foods will also cook too quickly.
Large pieces of meat can be browned before cooking in the crockpot, but
this step isn't necessary. Browning adds color and helps in flavor
development.
Dairy products should be added during the last 30 minutes of cooking
time, unless the recipes states otherwise.
