8 ounces mushrooms
2 garlic cloves
2 tablespoons butter
2 cups chicken stock or bone broth
1 lg tub of sour cream (50 cl crème fraiche)
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄4 tsp nutmeg
Slice the mushrooms. Dice the onion. Crush the garlic.
Cook everything together in a slow cooker on low (200° f / 100° C) for 8-10 hours.
The meat will fall of the bones without effort. Remove the bones before serving.
I love this creamy shredded chicken heaped over steamed broccoli piled on top of a baked potato. Together the three make the perfect comfort food.