Chicken, bacon & potato stew

• olive oil↗1 tbsp tbsp
• chicken thighs↗6 bone-in

  skin removed

• rashers smoked streaky bacon↗12

  chopped

• shallot↗200g g
• baby new potato↗350g g

  larger ones halved

• thyme↗few

  few sprigs

• white wine↗200ml ml
• hot chicken stock↗500ml ml
• pot buttermilk280ml ml

  (optional)

• lemon juice↗squeeze

  squeeze

• tarragon2 tbsp tbsp

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.