- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 bone-in chicken thighs, skin removed
- 12 rashers smoked streaky bacon, chopped
- 200g shallot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 350g baby new potato, larger ones halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 200ml white wine
- 500ml hot chicken stock
- 280ml pot buttermilk (optional)
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- squeeze lemon juice
- 2 tbsp tarragon, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.