Slow cooker chicken Diane drumsticks recipe
Only 15 minutes' prep goes into these slow cooker chicken drumsticks. The classic Diane sauce pairs perfectly with chicken and potatoes.
Ingredients
- 27.3gm olive oil
- 8Chicken, drumsticks
- 1.32 lbbaby potatoes, (see tip), quartered
- 1brown onion, halved thinly sliced
- 2Garlic, crushed
- 1.33 tbspPlain Flour
- 22.2gm tomato paste
- 24.4gm Worcestershire sauce
- 23.4gm Dijon mustard
- 8.33 tbsp(1/2 cup) Chicken Liquid Stock
- 1.25 cupcooking cream
- 7.05 ozbutton mushrooms, thickly, sliced
- fresh continental parsley leaves, to serve, chopped
- Crusty bread, to serve
Instructions
- 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.
- 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.
- 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.