1 ½ tablespoons
Heat the oil in a frying pan.
Add the shallots and brown
lightly. Transfer to the stoneware pot, draining well.
Add the chicken portions to the frying pan and brown on all
Add the mushrooms to the shallots in the stoneware pot and lay
the browned chicken on top. Season well with salt and pepper.
Put the apple slices in the frying pan and brown lightly on both
sides. Lay one on top of each piece of chicken. Pour the cider
evenly over the chicken portions.
Cover and cook on Low for 7-9 hours or High for 3-4 hours.
Remove two of the chicken portions. Dissolve the cornflour in
the water and stir into the sauce with the cream until thickened.
Taste and adjust the seasoning. Return the chicken and baste all the
portions with the sauce. Reheat thoroughly before serving.
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