Smothered chicken thighs are a melt in the mouth, easy cook dinner for 2 or 3 people. 5 minutes preparation are all it takes. Serve with veges or steamed rice.
This recipe was originally published as Smothered Chicken Breasts from the Margaret Fulton Crock-Pot Cookbook, 1976)
Ingredients
2-3 chicken thighs
1/2-1 teaspoon of dried rosemary or tarragon
1-2 tablespoons of Worcestershire sauce
250gm/8oz can of mushrooms
Method
Turn your slow cooker or crock-pot to
Mix your herbs, Worcestershire sauce and mushrooms.
Put the chicken thighs into the crock-pot, pour the sauce on top and cook on low for 5 – 7 hours.
This week’s recipe is a very special treacle tart made using my Mum’s pastry recipe. It’s not quite traditional so I also tell you the changes needed to make it in the completely traditional way in the video below.
Ingredients
For the filling: 1 1/2 cups white breadcumbs
3/4 cup of treacle
Optional
zest and juice of 1/2 a lemon (I don’t like it with treacle so I leave it out)
1/2 cup of raisins or sultanas
1/4 – 1/2 teaspoon of ground ginger
For the pastry
500gm or 1lb 1 1/2oz self raising flour. Use plain flour for a more traditional shortcrust pastry.
250gm or 8 3/4 oz of butter or cooking margarine.
2 eggs mixed with a little water.
1/2 cup of white sugar.
Oven temperature: 190 degrees C or 375 degrees F
This recipe makes 8-10 serves
Method
Preheat your oven.
Rub sugar (or salt), flour and margarine together until it feels like bread-crumbs.
Add egg water and mix gently until combined.
Rest in the fridge for half an hour. The pastry, not you.
Roll out and cut a circle to fit an 8″ or 20 cm pie tin.
Grease and flour your pie tin and lay the pastry base in it.
Line the top of the pastry shell with baking paper and weight down with rice or pie weights and bake for 15 minutes.
Combine the bread crumbs and treacle and pour into the baked pie crust.
Cut strips of pastry and lay across the top in a lattice design. Press down around the
Bake for 30 – 35 minutes or until the pastry is golden brown.
