Creamy Lemon Thyme Chicken

This great slow cooked chicken dish is packed full of flavours and a little heat from the mustard.

Ingredients serve 6

2 tbls olive oil

2 finely sliced brown onions (300g)

290 g chopped mushrooms

1000 g chicken thighs

200 g chopped green capsicum

200 g chopped red capsicum

4 spring fresh lemon thyme, chopped leaves

2 tsp minced garlic

2 tsp wholegrain mustard

125 ml dry white wine

400 g peeled and chopped kumara

500 ml chicken stock

200 ml cream

1 tsp salt

½ tsp black ground pepper

Method

Place the oil, onion and mushrooms in a saucepan on medium heat and cook for approx. 5 minutes. Chop the chicken and fry in the saucepan for approx 5 minutes while stirring. Add the rest of ingredients and cook for 5 minutes while stirring. Transfer mixture to a 4.5 liter slow cooker and cook covered for 3 hours on high or 6 hours on low. Serve with mashed potatoes.

Note: Use chicken breasts instead of thighs if you prefer or pumpkin instead of kumara (sweet potato).