Slow-cooker Lemon Chicken

Ingredients

4 lemons
1/4 cup (35 g) plain flour
1 kg chicken thigh fillets, fat trimmed
2 1/2 Tbs olive oil
500 g red royale potatoes, halved
1 leek, pale section only, thinly sliced
1 brown onion, thinly sliced
4 garlic cloves, peeled and crushed
1 Tbs honey
1/4 cup shredded sage
4 cups (1 L) chicken stock
2 Tbs cornflour
1/2 cup (125mL) thickened cream
25 g butter
1/2 cup whole sage leaves

Method

Finely zest and juice 2 of the lemons. Cut remaining lemons in half and set aside.

Place the flour on a plate and season. Dip the chicken in the flour to lightly dust.

Heat 1 tablespoon of the oil in a large frying pan over high heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to the bowl of a slow cooker. Repeat with 1 tablespoon of the remaining oil and the remaining chicken. Add the potato to the slow cooker.

Heat the remaining oil in a medium saucepan over high heat. Cook the leek and onion, stirring, for 5 minutes or until soft. Add the honey, lemon zest, shredded sage and stock. Bring to the boil. Pour honey mixture over the chicken and potato. Cover and cook for 4 hours on high (or 8 hours on low). Turn slow cooker off.

Strain the chicken mixture into a large saucepan. Return chicken and potato mixture to slow cooker bowl to keep warm.

Combine the cornflour with 2 tablespoons water in a small bowl. Add the cream and stir to combine. Add to the saucepan and place over medium heat. Cook, stirring, for 10 minutes or until sauce boils and thickens. Stir in lemon juice. Season. Pour sauce over chicken and potatoes in slow cooker.

Melt the butter in a small frying pan over medium heat until foaming. Add the whole sage leaves and cook, turning, for 1-2 minutes or until crisp. Use a slotted spoon to transfer to a plate. Add lemon halves to pan, cut-side down, and cook for 2 minutes or until lightly browned.

Serve slow cooker lemon chicken with charred lemon halves, fried sage leaves and steamed greens on the side.

Credits: Coles

Photo Credits: Coles