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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Brown chicken thighs in olive oil over medium heat until golden.
Transfer chicken to slow cooker.
Pour wine into the hot pan and cook for 5 minutes until the alcohol has evaporated.
Transfer wine to slow cooker.
Add garlic, mushrooms, nutmeg, and chicken stock to the slow cooker and stir to combine.
Cook on low for 8 hours or high for 4 hours until chicken is tender.
Combine cornflour and cold water in a small bowl or mug.
Add cornflour mixture to the slow cooker 30 minutes before the end of cooking time.
Turn slow cooker to high and cook for a further 30 minutes until the sauce has thickened.
Stir in creme fraiche and parsley, then season well with black pepper.
Serve and enjoy.
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For a thicker sauce, add more cornflour mixed with water.
Substitute creme fraiche with sour cream if preferred.
Can I use chicken breasts instead of thighs?
Yes, but the cooking time may need to be adjusted as breasts can dry out faster.
What can I use instead of white wine?
You can substitute white wine with chicken broth or apple juice for a non-alcoholic version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before reheating.
What can I serve with this dish?
Serve with crusty bread or over rice for a complete meal.
