1 whole chicken washed and trimmed OR 12 chicken portions,
60 g butter,
1 lemon rind or orange rind placed in the cavity of the bird.
I used the lemon cut in strips and threw into slow cooker.
2 cloves minced garlic,
1 onion sliced,
2 tsp dried tarragon,
2 tsp paprika,
Salt and black pepper,
1 glass dry white wine,
1/2 cup chicken stock, 1/2 cup fresh cream.
Mix butter with garlic, salt, pepper, tarragon and smear inside the chicken and smear extra butter on the Breast portion if you doing the whole bird or just smear the chicken portions with the butter mix.
Place onion in the slow cooker, add chicken portions or whole chicken, add wine and stock and cook on high for 4 hours.
Stir in the cream, remove chicken and make a gravy with the liquid in the slow cooker. Thicken with a little cornflour, cook on high for a further 7 mins.
Serve with your choice of vegetables on the side.
Recipe Credit: Crockpot Cooking
Cook 1 cup long grained rice, wash and steam. Set aside.
In a frying pan take 2 tbsp olive oil and sauté 1/2 chopped onion,
1/2 each diced green and orange peppers,
5 sliced white mushrooms,
1 clove minced garlic until tender.
Add 4 rashers of chopped bacon and continue cooking until bacon crisps up.
Add 1/4 cup sweetcorn kernels.
Add salt, black pepper,
1 tsp paprika,
1 tsp mixed dried Italian herbs.
Add mixture to rice and stir through.
Garnish with chopped parsley, serve with tarragon Chicken.
Prepared, tried and tested by: Gail Haselsteiner