Categories: Main Dish
Ingredients
- 1 potato, peeled and diced (see Tips, bleow)
- 1 tbsp 15 mL vegetable oil
- 2 onions, finely chopped
- 4 stalks celery, diced
- 2 carrots, peeled and diced
- 1/2 tsp dried thyme leaves or 3 whole sprigs of fresh
- 1 bay leaf
- 1/4 cup 50 mL all-purpose flour
- 1-1/2 cups 375 mL chicken stock
- 1/2 cup 125 mL dry white wine or chicken stock
- Salt and freshly ground pepper
- 3 lbs /1.5 kg skinless, bone-in chicken thighs (about 12 thighs)
- 1 cup 250 mL green peas, thawed if frozen
- 1/2 cup 125 mL cream, optional (see Tips, below)
Directions
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In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat. Cover and set aside.
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In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour and cook, stirring, for 1 minute. Add stock and white wine and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to mixture. Season to taste with salt and pepper.
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Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and cream, if using, and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.