Chicken in a slow cooker

1. Thoroughly rinse the chicken carcass under running water and dry it with paper towels. Pluck feathers, if any. Gut the insides and cut off the coccygeal gland in the area of the chicken tail (it gives the meat an unpleasant smell). Then put the chicken on a cutting board and use a sharp meat knife to cut it into portions at the joints.

2. In a deep bowl, mix mustard with olive oil. Stir with a whisk or spoon until smooth. Add a little flour, salt and ground black pepper. Mix everything well together. Coat each piece of chicken with the resulting mixture from all sides.

3. Turn on the slow cooker in the "Baking" or "Frying" mode (or another similar one, depending on the configuration of the device) and set the temperature to 130-150 degrees Celsius. In the bowl of the slow cooker, transfer the pieces of chicken smeared with mustard and spices. Close the slow cooker with a lid and cook for 20-25 minutes in the above-mentioned mode.

4. After the specified time, open the lid of the slow cooker and carefully, so as not to get burned, remove the bowl with meat with the help of tacks and drain the liquid. This is the fat that was released when the chicken was languishing. Put the bowl back in place, pour in some dry white wine and close the slow cooker with a lid. Continue cooking the chicken for another 20-25 minutes in the same mode.

5. Transfer the pieces of baked chicken to a beautiful dish, decorate with sprigs of fresh parsley and serve. As a side dish, you can cook stewed or baked vegetables.

Bon appetit!