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- 2 tablespoons plain flour
- 6 (chops) chicken drumsticks
- 1/4 cup olive oil
- 1 brown onion, thinly sliced
- 400 g mushrooms
- 1/2 cup Massel * Chicken-style chicken broth
- 1 teaspoon of lemon peel
- 2 teaspoons finely chopped fresh tarragon
- 1 1/2 tablespoons lemon juice
- 1 mashed potato * to serve
* Massel is recommended by the best recipes in Australia
Place the flour in a shallow dish and season with salt and pepper. Add chicken and stir to coat. Shake off excess. Flour reserve.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken in 2 batches, 4 minutes each, or until golden brown. Set aside on a plate.
Dispose of the oil and clean the pan. Heat 1 tablespoon of oil in the same pan over medium-high heat. Cook the onion and mushrooms, stirring, for 5 minutes or until golden. Sprinkle over reserved seasoned flour. Cook, stirring, for 1 minute. Add Massel Liquid Stock Chicken Style, peel and tarragon and stir to combine. Transfer to a 5.5L (22 cups) slow cooker. Arrange the chicken on top. Cover and simmer for 4 hours. Add lemon juice and season.
If you prefer a thicker sauce, set the chicken aside and strain the sauce into a large skillet. Bring to a boil over high heat. Boil for 3 minutes or until sauce thickens.
Serve with mashed potatoes.
- 1 slow cooker
- 1 frying pan
You can use 1 teaspoon of dried tarragon instead of fresh.
This recipe was created by Lucy Nunes for Massel.
Slow Cooker Lemon Pot Chicken