Mustard Chicken Casserole: Slow Cooker

-
I have had limited free time lately for cooking and it has gotten colder so I though I would get out the slow cooker and give this recipe a go. I forgot to take photo's but it was definitely a dish that taste better than it looked. I will be making this one again this winter and as is usually the case with meals cooked in the slow cooker it reheats well. Creating a few nights worth a meals for me.

Firstly mix together the mustard's and the honey into a bowl. Season the chicken with salt and pepper. In a medium size bowl cover the chicken with the mustard mixture. Cover the bowl and refrigerate to marinate for 30 minutes.

After the 30 minutes is up heat half the oil in a large frying, place the chicken pieces to the pan once the oil is hot. You may need to do it in 2 batches, don't over crowd the pan. Allow the chicken to brown on both sides. Will probably take 5-6 minutes. Once cooked place in the slow cooker on low to keep warm whilst you prepare the other ingredients.

To the pan add the remaining oil and the onions. Toss the onions through the oil and use a spatula to scrape the bottom of the pan to coat the onions with the oil and what remains of the mustard mixture. Add the parsnips and thyme to the pan. Cook off for a minute.

Transfer to the slow cooker with the chicken. Also add the stock and season with salt and pepper. Put the lid on the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

I served mine on rice but you could also serve it with mashed potatoes and steams green vegetables.

If you don't have a slow cooker you could also cook it in the oven in a oven proof pot or covered casserole dish for 1 and 3/4 hours at 160 degrees celcius.

Until next time, Happy cooking, Kate

***Ingredients

  • 2 tablespoons wholegrain mustard
  • 1 tablespoon English mustard
  • 2 tablespoons honey
  • 8 chicken thighs
  • 2 tablespoons olive oil
  • 2 onion, roughly chopped
  • 300 grams parsnips, peeled and roughly chopped
  • 3 sprigs of thyme
  • 600 ml chicken stock

Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more