Chicken and mushroom Provençal

Photographer: Steve Brown

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This slow-cooked herb infused chicken has a flavourful mushroom and red wine sauce with cannellini beans and shallots. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker when you’re in a rush. So easy!

Serves: 4

Time to make: 7 hrs 30 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

6 boneless, skinless chicken thighs (600g)
1 tablespoon mixed peppercorns, roughly crushed
3 cloves garlic, crushed
2 bay leaves
4 sprigs fresh rosemary, leaves only
4 sprigs fresh thyme, leaves only
2 tablespoons oil
6 shallots, peeled, sliced
2 cups button mushrooms, halved
2 cups brown or chestnut mushrooms, halved
2 x 400g cans cannellini beans, rinsed and drained
¹⁄³ cup tomato paste
4 teaspoons Dijon mustard
1 cup red wine

To serve
4 slices sourdough toast
A few sprigs fresh thyme

Instructions

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1 Using a rolling pin, flatten chicken thighs. In a freezer bag or large, shallow bowl, place chicken, peppercorns, garlic, half of the herbs and half of the oil. Mix to coat chicken.

2 In a small pan, place remaining oil and set over medium heat. Add shallots and remaining herbs and cook until lightly golden. Set aside.

3 In jug, combine the tomato paste, mustard, wine and ½ cup of water.

4 Preheat slow cooker for 5 minutes on low. Add chicken, then shallots, mushrooms, beans and finally sauce. Add 1 cup boiling water. Use a large spoon to break up ingredients a little.

6 Cover and cook for 7-8 hours. Adjust seasoning. Serve with toasted sourdough and thyme.

Variations

Make it gluten free: Use gluten-free bread and check tomato paste and mustard are gluten free.

HFG tip

Handy hints for slow-cooker freezer bags: make sure you use proper freezer bags.

Remove all air from the bags once they are filled.

Label each bag clearly including the date of freezing.

Freeze recipe bags in a group together.

Keep bags as flat as possible when freezing.

Remove bags from the freezer at least two hours before placing in the slow cooker. Or remove the bags from the freezer the night before, store in the fridge and reduce the amount of boiling water added to them by half.

Preheat slow cooker before adding the bag contents.

Always add meat portion to the cooker first.

Always add liquid bag last.

Add boiling water to the cooker as the last ingredient when stated in a recipe.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 644 cal

Kilojoules 2696 kJ

Protein 51 g

Total fat 20 g

Saturated fat 4.6 g

Carbohydrates 43 g

Sugar 4.3 g

Dietary fibre 15 g

Sodium 790 mg

Calcium 143 mg

Iron 7.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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