If you have a weight loss goal, be sure that the chicken you use is skinless.
- 6 Chicken drumsticks or Maryland, skin removed
- 2 cups Chicken stock, salt reduced
- 2 tbsp. Olive oil
- 1 large Leek, sliced
- 2 Carrots, sliced
- 2 Celery sticks, sliced
- 1 tsp. Thyme
- 1 bottle (330ml) Apple Cider
- 1 large green Apple, cored and chopped
- 3-4 cloves Garlic, crushed
- 2 tsp. Dijon Mustard
- 2 Bay Leaves
- 2 tsp. Apple Cider Vinegar
- 2 tbsp. Plain Flour
- Set your slow cooker to high heat.
- Place your chicken and the flour in a zip lock bag or container with a lid, season with salt and pepper. Shake until chicken has been coated with the flour.
- In a large fry pan heat olive oil and brown the chicken. Place into slow cooker.
- Place all your other ingredients into the slow cooker with the chicken and cook for a couple of hours until the chicken has cooked all the way through. If you like a thicker sauce then use a little cornflour mixed with a little water in the last 5 minutes of cooking to thicken the liquid.
Servings: 6 Serving size:492g
|Average Serve||Average 100g|
|Energy||1930 kJ||392 kJ|
|461 Cal||94 Cal|
|Protein||51.7 g||10.5 g|
|Fat, total||16.4 g||3.3 g|
|- saturated||4.5 g||0.9 g|
|Carbohydrate||19.3 g||3.9 g|
|- sugars||7 g||1.4 g|
|Sodium||553 mg||112 mg|
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