Slow cooker chicken Diane drumsticks

ONLY 15 minutes’ prep goes into these slow cooker chicken drumsticks. The classic Diane sauce pairs perfectly with chicken and potatoes.

SERVES: 4

PREP: 15 minutes COOK: 5 hours 15 minutes

Ingredients

1½ tbsp olive oil 8 chicken drumsticks 600g baby potatoes, quartered (see tip) 1 brown onion, halved, thinly sliced

2 garlic cloves, crushed 1 tbsp plain flour

1 tbsp tomato paste 1 tbsp Worcestershire sauce

1 tbsp Dijon mustard 125ml (½ cup) chicken stock

300ml cooking cream 200g button mushrooms, thickly sliced Chopped fresh continental parsley leaves, to serve Crusty bread, to serve

Method

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 bread.

TIP: Make sure the potatoes are cut into even-sized pieces so they cook evenly.