Chicken fricassee
5
Points®
Total time: 10 hr 20 min • Prep: 30 min • Cook: 3 hr 25 min • Serves: 4 • Difficulty: Easy
This slow cooked meal is a lighter version of the traditional meal. Enjoy on a winter Sunday night – full of flavour and warmth!
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
540 g, (Buy 600g), fat trimmed, chopped
Brown onion
1 medium, thinly sliced
Mushrooms
250 g, chopped
Canned cream of mushroom soup
210 ml, (1/2x420g can)
Chicken stock
½ cup(s), (125ml)
Carrot(s)
2 medium, thinly sliced
Baby potatoes
250 g, chat variety, halved
Frozen green peas
1 cup(s), (120g)
Light cream
⅓ cup(s), (85ml)
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker.
2
Reheat same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms and cook for 3 minutes or until golden.
3
Add soup and stock and bring to the boil. Add to slow cooker with carrot and potato. Cook, covered, on high for 3 hours (or low for 6 hours) or until chicken is cooked through.
4
Add peas and cream and cook, covered, on high for 10 minutes (or low for 20 minutes) or until peas are heated through. Serve.
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