Guiso de pollo al vino blanco en olla de cocción lenta

Ingredientes

• 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
• 1 large yellow onion, chopped
• 2 large carrots, peeled, halved, and sliced
• 1 lb Yukon gold potatoes, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2/3 cup frozen peas
• 2 cups chicken broth
• 1 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper, to taste

Preparación

1. 1

   Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken for about 5-6 minutes, ensuring the outside is nicely seared but not fully cooked. Transfer the chicken to the slow cooker.

2. 2

   Add Ingredients to Slow Cooker: Add chicken broth, white wine, Worcestershire sauce, thyme, rosemary, minced garlic, chopped onion, sliced carrots, and diced potatoes to the slow cooker. Stir everything to combine evenly.

3. 3

   Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the chicken is tender and vegetables are cooked through.

4. 4

   Make the Thickening Mixture: Remove 1/2 cup of the cooking liquid from the slow cooker and pour into a bowl. Stir in the heavy cream, then whisk in the flour until smooth with no lumps.

5. 5

   Thicken the Stew: Pour the cream and flour mixture back into the slow cooker and stir well to combine.

6. 6

   Finalize the Stew: Stir in frozen peas and cook on high, uncovered, for 15-20 minutes more until the stew thickens. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!