In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken stock and Sherry until smooth. Bring to a simmer and cook for 5 minutes, stirring constantly. Stir in Heavy cream, Thyme, Sage, Salt, and White pepper.
Pour Sauce over the chicken and vegetables in the slow cooker. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
About 30 minutes before serving, unroll Puff pastry and place it over the top of the slow cooker. Cut slits in the pastry to allow steam to escape.
Cover and continue to cook until the pastry is golden brown and puffed, about 20-25 minutes.
Let cool slightly before serving.
Ingredients
6
1.5 lbs680 gOrganic free-range chicken thighs
1 cup140 gFrozen pearl onions
1 cup150 gSliced shiitake mushrooms
1 cup150 gSliced cremini mushrooms
1/2 cup75 gDiced leeks
1/2 cup75 gDiced carrots
1 cup240 mLChicken stock
1/4 cup60 mLDry sherry
1/4 cup60 mLHeavy cream
2 tbsp30 mLButter
2 tbsp15 gAll-purpose flour
1 tsp5 mLFresh thyme leaves
1/2 tsp2.5 mLFresh sage leaves
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite pepper
1 sheet250 gAll-butter puff pastry, thawed
Equipment
Slow cooker
Saucepan
Whisk
Cutting board
Knife
Instructions
Place Chicken in the slow cooker.
Add Vegetables to the slow cooker.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken stock and Sherry until smooth. Bring to a simmer and cook for 5 minutes, stirring constantly. Stir in Heavy cream, Thyme, Sage, Salt, and White pepper.
Pour Sauce over the chicken and vegetables in the slow cooker. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
About 30 minutes before serving, unroll Puff pastry and place it over the top of the slow cooker. Cut slits in the pastry to allow steam to escape.
Cover and continue to cook until the pastry is golden brown and puffed, about 20-25 minutes.
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