- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ tbsp rapeseed or olive oil
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 ½ tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 650g boneless, skinless chicken thigh fillets
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 3 garlic cloves, crushed
- 400g baby new potatoes, halved
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 sticks celery, diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 250g mushrooms, quartered
- 15g dried porcini mushroom, soaked in 50ml boiling water
- 500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
- 2 tsp Dijon mustard, plus extra to serve
- 2 bay leaves
Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
Remove the bay leaves and serve with a little Dijon mustard on the side.