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CHICKEN
CHICKEN WITH SHALLOTS
AND GARLIC
Serves 8 to 10
INGREDIENTS
3 kg chicken pieces (Thigh cutlets, drumsticks,
chicken breast bone-in)
½ teaspoon salt
½ teaspoon ground white pepper
2 Tablespoons oil
20g butter
2 heads garlic, peeled and separated
300g eshallots peeled
2 cups/500ml dry white wine
1½ cups/375ml cooled chicken stock
2 Tablespoons cornflour
2 Tablespoons chopped fresh thyme leaves
Sprinkle chicken pieces with salt and pepper.
METHOD
Searing on the stovetop with
EasySear™ pan
1. Place EasySear™ pan onto stovetop
and heat for 2 to 3 minutes, add oil,
heat 1 minute.
2. Add half the chicken and cook over a
medium heat until golden brown all over.
3. Remove chicken from EasySear™ pan,
set aside.
4. Add remaining chicken to EasySear™
pan and repeat.
5. Add butter, garlic and eshallots, sauté
until golden brown, about 6 to 8
minutes, stirring occasionally.
6. Pour in wine and bring to the boil.
Simmer for 2 minutes. Remove
EasySear™ pan from heat.
Slow Cooking
7. Place EasySear™ pan back into slow
cooker base.
8. Mix cooled chicken stock and cornflour
together, pour this mixture into pan.
Add chicken pieces, mix well and cover
with lid.
9. Turn the Temperature Control Dial to
‘Auto’ setting. Cook for 4 to 5 hours or
until chicken is fully cooked.
10. Stir through fresh thyme leaves, season
to taste with salt and pepper.
Setting Variation: Use the Low setting and
cook for 5 to 6 hours or High setting for
3 to 4 hours.