This recipe can be made in the slow cooker while you are entertaining your guests or pop it in the oven for faster cooking. Serve with mashed potatoes, add a salad and you have a great easy meal.
Portion size6 servings
dried thyme leaf
all purpose flour
1 1/2 cup
Heat oil in a frying pan and brown chicken on all sides. Transfer to slow cooker. Reduce heat to medium and add onions to pan, stirring until softened and a bit brown. Add salt, peppercorns, thyme and cook stirring for one minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and bay leaf and cook, stirring until mixture thickens. Pour over the chicken. Add carrots and celery. Cover and cook on low for 6 hours or (3 hours in oven) until juices run clear when chicken is pierced with a fork. Stir in peas and buttermilk. Cover and cook on high for 20 minutes or until peas are cooked. Discard bay leaf.