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  • 8 Chicken thighs - Skins removed
  • 150 ML of white tine
  • 100ML of Creme Fraiche
  • 1/2 Teaspoon of Tarragon
  • 200 G Mushrooms
  • Salt and Pepper Seasoning

    Method

    • step 1

      Add the Chicken / White wine / Tarragon / seasoning to the slow cooker and cook on a low heat for 7 hours
    • step 2

      Remove the Chicken thighs and carefully remove the bones and grizzle. Add the chicken back to the pot.
    • step 3

      Add the creme fraiche and the mushrooms and stir well. Allow to cook for another hour.
    • step 4

      Server with pasta / rice and nice hot rolls.
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