15
Season the chicken breasts and lightly brown
in a non-stick frying plan. Transfer to the Slow
Cooker.
Place the onion and ginger in the non-stick
pan and cook until the onion has softened.
Add the mushrooms, stir in a little of the
stock and cook for a further 5 minutes. Spoon
the mixture over the chicken.
In a saucepan, combine the rest of the stock
with the wine and the cornflour paste and
bring to the boil, stirring continuously. Pour
over the chicken and vegetables. Cover and
cook on LOW for 7-9 hours.
Season with salt and freshly ground black
pepper to taste and garnish with the
rosemary before serving.
Serves 4
Per serving 287 kcal/4g fat
• 4 skinless, boneless chicken
breasts
• 1 onion, finely chopped
• 2.5cm (1 inch) piece of
ginger, grated
• 225g (8oz) chestnut
mushrooms, sliced
• 450ml (¾ pint) chicken
stock
• 150ml (¼ pint) Madeira
wine
• 1 tablespoon cornflour,
blended to a paste with a
little water
• Salt and freshly ground
black pepper
• 1 tablespoon chopped fresh
rosemary
A rich and satisfying dish that also has a certain elegance about it. This would
go wonderfully well with baked tomatoes stuffed with basmati rice or just keep it
simple with some steamed green vegetables.
Smothered chicken with Madeira
