Crockpot Chicken And Gravy

Name: Crockpot Chicken and Gravy (Elevated)
Total time: 8 h
Yield: 6
Cuisine: French
Ingredients: 2 lbs Organic Chicken-bone in, skin on thighs; 2 tbsp Duck Fat; 1 tsp Fleur de Sel; 1/2 tsp Tellicherry Black Pepper; 2 sprigs Fresh Thyme; 1/4 cup Wondra Flour; 4 cups Homemade Chicken Stock; 2 tbsp Butter-unsalted; 1 medium Shallot-finely diced; 2 cloves Garlic-minced; 1/2 cup Madeira Wine; 1 tbsp Heavy Cream

⏱8h

👥6

🔥500 cal

Hard

🍽️French

A sophisticated take on crockpot chicken and gravy, featuring a rich Madeira wine gravy and high-quality ingredients.

2 lbs Organic Chicken-bone in, skin on thighs

2 tbsp Duck Fat

1 tsp Fleur de Sel

1/2 tsp Tellicherry Black Pepper

2 sprigs Fresh Thyme

See all 12 ingredients ↓

(0 reviews)

⏱8h

👥6

🔥500 cal

Hard

🍽️French

A sophisticated take on crockpot chicken and gravy, featuring a rich Madeira wine gravy and high-quality ingredients.

#comfort food #slow cooker #chicken #gravy #wine

Instructions

Rub Chicken with Duck Fat, Fleur de Sel, Tellicherry Black Pepper, and Thyme sprigs.
Place Chicken in the crockpot.
In a separate skillet, sauté Shallot and Garlic in Butter until translucent, about 3 minutes.
Deglaze the skillet with Madeira Wine, scraping up any browned bits. Reduce by half.
Whisk in Wondra Flour and cook for 1 minute.
Gradually whisk in Homemade Chicken Stock and bring to a simmer, cooking until thickened, about 5-7 minutes.
Stir in Heavy Cream.
Pour the sauce over the Chicken in the crockpot.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is very tender.
Remove Chicken from the crockpot and set aside.
Return Chicken to the crockpot and coat with gravy. Serve hot.

Ingredients

2 lbs 900 g Organic Chicken-bone in, skin on thighs
2 tbsp 30 mL Duck Fat
1 tsp 5 mL Fleur de Sel
1/2 tsp 2.5 mL Tellicherry Black Pepper
2 sprigs 10 g Fresh Thyme
1/4 cup 60 mL Wondra Flour
4 cups 950 mL Homemade Chicken Stock
2 tbsp 30 mL Butter-unsalted
1 medium 150 g Shallot-finely diced
2 cloves 6 g Garlic-minced
1/2 cup 120 mL Madeira Wine
1 tbsp 15 mL Heavy Cream

Equipment

Crockpot
Skillet
Whisk

Instructions

Rub Chicken with Duck Fat, Fleur de Sel, Tellicherry Black Pepper, and Thyme sprigs.
Place Chicken in the crockpot.
In a separate skillet, sauté Shallot and Garlic in Butter until translucent, about 3 minutes.
Deglaze the skillet with Madeira Wine, scraping up any browned bits. Reduce by half.
Whisk in Wondra Flour and cook for 1 minute.
Gradually whisk in Homemade Chicken Stock and bring to a simmer, cooking until thickened, about 5-7 minutes.
Stir in Heavy Cream.
Pour the sauce over the Chicken in the crockpot.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is very tender.
Remove Chicken from the crockpot and set aside.
Return Chicken to the crockpot and coat with gravy. Serve hot.

Nutrition per serving

Calories 500

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Crockpot Chicken And Gravy

Crockpot Chicken And Gravy

Ratings & Reviews

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