Chicken in wine and cream with spinach
Chicken in wine and cream is always a good idea. Cooking it in a slow cooker makes the meat incredibly juicy. You can easily change the green element in the sauce in the recipe – you can replace the spinach with kale (without the tough stems) or leeks cut into thin rings.
Ingredients · Servings For 4–5 people
- 500 g chicken thigh fillets
- 2 tbsp thyme
- 2 pcs shallots
- 2 cloves garlic
- 230 ml white wine
- 3 tbsp Dijon mustard
- 90 ml whipping cream
- 1 pack spinach
- 2 tbsp parmesan cheese
- 60g butter
- 500 g celery
- 200 ml whipping cream
Method · 5 h
- Season the chicken with salt and pepper, brush with oil and wrap in chopped thyme leaves. Heat a little oil in a frying pan (or directly in a slow cooker if your model allows it) and fry the chicken on all sides until golden brown. Remove the chicken and briefly fry the shallots in the oil and fat from the meat, adding the garlic at the last minute.
- Transfer the roasted shallots and garlic to a slow cooker, add the wine and mustard. Stir. Place the chicken, skin side up, in the liquid and set the cooker to low for 4-6 hours depending on the size of the meat. Add the cream an hour before the end of cooking.
- While the chicken is cooking, prepare the celery puree. Fry the cleaned, diced celery in butter until golden brown. Add water so that the celery is just barely submerged. Bring to the boil, then reduce the heat, cover and simmer gently. Blend, pour in and stir in the whipping cream as needed (approx. 200 ml) and season with salt.
- Twenty minutes before the end of cooking, remove the chicken, add the chopped spinach and mix the Parmesan into the sauce. Serve with celery puree sprinkled with thyme leaves. SOMETHING EXTRA You can also prepare the cut-up rabbit in a similar way to the chicken parts - the cooking time on low will then be 6–7 hours.