Usually on a Sunday we have a roast. But this Sunday I decided I wanted to try something little different. Over the last week it’s definitely got a little bit warmer so who really wants to shave in the kitchen cooking when instead you can spend the time with your family and relax?
This delicious dish was cooked for 30 minutes first in a large pot, then transferred to a slow cooker to marinade for 5 hours, then cooked on high for 2 hours before serving. I served this with roast potatoes and a side of buttered peas. It was delicious!
- Preparation: 15 minutes
- Cooking: 30 minutes
- Marinade: 5 hours
- Slow cooking on high: 2 hours
- 3 garlic bulbs, blitz
- 3 mushrooms, peeled and blitzed
- 950g chicken breast, sliced
- 3 carrots, peeled, cut in half and cut into sticks
- 2 parsnips, peeled and chopped
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp rosemary
- 1 tsp thyme
- 2 stock cubes in 100ml boiling water
- Salt and pepper
- 300ml 50% less fat Creme fraiche
- 1 tbsp cornflour to thicken sauce
- 1tsp butter
- 1/2tsp dried mint
Blitz mushrooms and garlic and add to a little oil in a medium sized pot on a high heat. Sauté for a few minutes before adding the chicken filets.
Add carrots and parsnips to two separate pots of water and cook until Just soft. Drain and set one side.
Season the chicken with salt and pepper, put lid on the pot and let cook for 8-12 minutes or until the chicken starts to brown. Add herbs and mix.
When the chicken has browned, add stock, parsnips, carrots, a little butter and 1/2 tsp dried mint and combine. Add creme fraiche and mix. Bring to boil, then simmer for 10 minutes.
Either marinade and cook in a slow cooker like me or serve when the chicken is cooked and serve with your favourite sides.