Toss a modest bunch of fixings in the moderate cooker toward the beginning of the day and this exemplary French chicken chasseur will be prepared when you return home
2 tbsp olive oil
4 chicken thighs, skin-on and bone-in
2 shallots or 1 onion, finely cleaved
2 garlic cloves , squashed
200g child chestnut mushrooms , split
200ml white wine
1 tbsp tomato purée
200g cleaved tomatoes
2 thyme twigs
1 straight leaf
400ml hot chicken stock
little small bunch of parsley , finely cleaved, to serve
squash , coats, pasta or dish potatoes, to serve (discretionary)
Warmth the moderate cooker to low. Put the oil in a skillet over a medium-high warmth. Season the chicken and fry, skin-side down, for 4-5 mins until fresh. Turn and fry for 3-4 mins more until brilliant all finished. Put on a plate and put in a safe spot.
Tip the shallots into the skillet and fry for 10 mins over a medium warmth until delicate. Include the garlic and mushrooms and fry for 10 mins more until the mushrooms are brilliant. Pour in the wine and air pocket for a couple of moments until decreased considerably. Mix in the tomato purée, slashed tomatoes and spices. Season well and bring to a stew.
Tip the sauce into the moderate cooker, and top with the chicken thighs (in one layer, if conceivable). Pour over the chicken stock until the chicken thighs are secured, including somewhat more if necessary. Spread and cook for 6-8 hrs until the sauce has thickened and the chicken is delicate. Move the chicken to a plate and air pocket the sauce for a couple of moments more with the cover off, in the event that you incline toward a thicker sauce (you can possibly do this if there’s a decrease work on the moderate cooker. If not, empty the sauce into a dish and stew until diminished). Eliminate the skin from the chicken before serving, on the off chance that you like.
Sprinkle over the parsley and serve the chicken and sauce with rich crush, coats, pasta or little dish potatoes, on the off chance that you like.