Another yummy recipe from the vault – this one is a superb winter warmer slow cooker recipe – not awesome right now for the Australian readers entering spring/ summer and facing humungous devastating bush fires but for my readers in the USA and Europe – you will love this one. I should point out I now have professional chopping boards, I use marble ones that do not look like a hideous bacteria factory 🙂
I originally posted this recipe on July 12th, 2009 – enjoy!
This one is completely different from the Thai Red Beef Curry of last week. This one screams to me of winter England in medievel times. I could see and smell this being cooked in a big cast iron pot hanging from a makeshft hanger over a fire.
It is not strong in flavours and tastes like an unblended chicken soup. But I loved it and it was perfect for tonight’s dinner. It also helped that I baked a massive loaf of bread that came out half an hour before this one finished and it was the perfect dunking and dipping bread.
This could be served on a rainy day for lunch or for dinner by yourself – it just did not help me that tonight I made enough for eight people and only have self to indulge with BUT my meals for work lunches are sorted for the week. Yay that!
1.5kgs (3 pounds) chicken thigh fillets (skin removed) – cut roughly into bite sized chunks
2 large carrots, peeled and cut into the cut of your choice – I went rough chopping
2 sticks celery, trimmed and cut into the cut of your choice
3 medium-size parsnips, peeled and cut into the cut of your choice
1 large sweet potato (about 1 pound), peeled and cut into the cut of your choice
4 eschallots (scallions), trimmed and chopped
750ml – 1l chicken stock
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
500gms shelf-stable fully cooked gnocchi (dumplings)
2 tablespoons cornflourh mixed with 1/4 cup cool water
Hot sauce, to taste – I used 2Tbsp worcesteshire sauce and 1/2tsp of piri piri (or chilli flakes)
You need to:
1. Place chicken in a 3.5lr (or better still a 5lr if you have it) slow cooker. Top with carrots, celery, parsnips, sweet potato and eschallots (scallions). Cover with chicken stock , season with sage, salt and pepper.
2. Cover slow cooker. Cook on LOW heat for 6-8 hours.
3. Half an hour before serving I had to transfer all the ingredients to a LARGE pot on the stove as I would not be able to fit in the gnocchi as well as the current ingredients. But this worked better for me. Once I put it in the large pot I stirred it roughly and chicken basically shredded itself. Then add gnocchi, cover and cook for 10 minutes.
4.Stir cornflour-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste 5mins before serving and stir.
5. Serve with crusty bread (and a nice red wine if you so desire).