- Egg free
Chicken drumsticks, bacon, pumpkin and mushrooms in a creamy paprika sauce is the perfect comfort food for cold nights.
- Serves4
- Cook time4 hour 15 minutes
- Prep time10 minutes
Ingredients
- 4 Coles Hickory Smoked Shortcut Bacon Rindless rashers, chopped
- 8 Coles RSPCA Approved Australian Chicken Drumsticks
- 2 tbs plain flour
- 1 tbs olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 300g cup mushrooms, thickly sliced
- 700g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 1 tbs ground paprika
- 1/2 cup (125ml) chicken stock
- 1/3 cup (80ml) pouring (pure) cream
- Chopped flat-leaf parsley, to serve
- Sliced Coles Finest by Laurent Rye Sourdough Vienna, toasted, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook bacon in a large non-stick frying pan over medium heat, stirring, for 5 mins or until golden. Transfer to a slow cooker.
Step 2
Place the chicken and flour in a large bowl and toss to coat, shaking off excess. Heat the oil in the pan. Add the chicken and cook, in 2 batches, turning, for 5 mins or until browned all over.Step 3
Transfer the chicken to the slow cooker with the onion, garlic, mushroom, pumpkin, paprika and stock. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is tender and falling off the bone.Step 4
Stir the cream into the chicken mixture in the slow cooker. Sprinkle with parsley and serve with sourdough and lemon wedges.
Creamy chicken with pumpkin and mushrooms
- Serves4
- Cook time4 hour 15 minutes
- Prep time10 minutes
Ingredients
- 4 Coles Hickory Smoked Shortcut Bacon Rindless rashers, chopped
- 8 Coles RSPCA Approved Australian Chicken Drumsticks
- 2 tbs plain flour
- 1 tbs olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 300g cup mushrooms, thickly sliced
- 700g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 1 tbs ground paprika
- 1/2 cup (125ml) chicken stock
- 1/3 cup (80ml) pouring (pure) cream
- Chopped flat-leaf parsley, to serve
- Sliced Coles Finest by Laurent Rye Sourdough Vienna, toasted, to serve
- Lemon wedges, to serve
Description
Chicken drumsticks, bacon, pumpkin and mushrooms in a creamy paprika sauce is the perfect comfort food for cold nights.
Method
Step 1
Cook bacon in a large non-stick frying pan over medium heat, stirring, for 5 mins or until golden. Transfer to a slow cooker.
Step 2
Place the chicken and flour in a large bowl and toss to coat, shaking off excess. Heat the oil in the pan. Add the chicken and cook, in 2 batches, turning, for 5 mins or until browned all over.Step 3
Transfer the chicken to the slow cooker with the onion, garlic, mushroom, pumpkin, paprika and stock. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is tender and falling off the bone.Step 4
Stir the cream into the chicken mixture in the slow cooker. Sprinkle with parsley and serve with sourdough and lemon wedges.