- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 8 chicken thighs (or fillets if you prefer)
- 8 spring onions, cut into lengths
- 150ml chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 tbsp double cream or crème fraîche
- 100g frozen peas
Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.