CREAMY CHILI CHICKEN ala SLOW COOKER or STOVE TOP
Avocado oil
2 pounds boneless, skinless chicken thighs
1/2 cup all purpose flour for dredging
FRESH ground sea salt and black pepper, to taste
1 large shallot, diced
2-3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup chili sauce
1/4 cup heavy cream
1 tablespoon cornstarch
STOVE TOP
- Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
- Dredge in flour and generously season chicken pieces.
- Add chicken pieces to pan searing 4-5 minutes until crisp. Flip and sear second side.
- Transfer chicken pieces to platter and keep warm.
- Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
- Add wine and cook until almost evaporated, 5 minutes or so.
- Add broth, chili sauce and bring to a simmer.
- Whisk together the heavy cream and cornstarch.
- Cook 5 minutes until thickened.
- Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.
SLOW COOKER
- Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
- Generously season chicken pieces.
- Add chicken pieces searing 4-5 minutes until crisp.
- Transfer chicken pieces to slow cooker.
- Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
- Add wine and cook until almost evaporated, 5 minutes or so.
- Add broth, half of chili sauce and bring to a simmer.
- Pour around chicken in slow cooker.
- Cook on low 4-6 hours.
- Transfer chicken to platter and tent to keep warm.
- Turn slow cooker to high.
- Whisk together the remaining chili sauce, heavy cream and cornstarch.
- Add to slow cooker and cook 15-30 minutes until thickened.
- Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.