Slow Cooked Chicken with Red Wine and Asian Greens
Author: Julia McPhee
Nutrition Information
- Serves: 4
- Serving size: 1
- Fat: 30.6g
- Saturated fat: 17.4g
- Carbohydrates: 2.0g
- Protein: 47.8g
Recipe type: Main Meal
Cuisine: Low Carb
Ingredients
- 2 tbsp Coconut oil
- 500 gm or 4 whole Chicken thighs on the bone
- 1 onion quartered
- 4 whole Garlic cloves
- 1 knob Ginger
- 2 Chilis sliced
- ¾ cup Red wine
- ¾ cup Chicken stock
- 2 cups Asian greens (bok choy etc) or spinach and kale
- 1 Carrot sliced
- Fresh herbs (coriander, parsley, thyme etc)
- Salt and Pepper to taste
- ½ cup Cream
Instructions
- Heat coconut oil in pan and add chicken legs, Cook until browned on both sides (skin side in particular). Place chicken in a slow cooker. Add onion, garlic cloves, ginger, wine and stock. Cook on high for 4 hours or on low for 6-7. Before serving, add sliced greens, carrot, cream and cook until vege are heated through. Taste before serving and add extra flavouring (chill, garlic etc) if needed.
