Ingredients:
1 1/2 tablespoons olive oil
8 chicken drumsticks
600g baby potatoes, quartered
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon plain flour
1 tablespoon tomato paste
300ml Bulla Cooking Cream
1 tablespoon Dijon mustard
125ml Massel Chicken Style Liquid Stock
1 tablespoon Worcestershire sauce
200g button mushrooms, thickly sliced
Chopped fresh continental parsley leaves, to serve
Directions:
Heat 1 tablespoons oil in a large frying pan over medium-high heat. Cook the chicken, turning often, for 5 mins or until golden. Transfer into the slow cooker & add the potato.
Add the remaining oil to the pan & reduce heat to medium-low. Add the onion & garlic. Cook, stirring often, for 5 mins or until the onion is soft. Add the flour & tomato paste. Cook and stirring for 1 minute. Stir in the Worcestershire sauce and mustard. Gradually add the stock and stirring constantly, until the mixture is smooth. Stir in the cream.
Pour the cream mixture over the chicken mixture. Cover & cook on Low for 4 hours. Stir in mushroom. Cook for 1 hour or until the chicken & potato are tender. Season, sprinkle with parsley & serve.
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