Slow-cooker chicken casserole

• knob of butter
• rapeseed½ tbsp tbsp

  or olive oil

• large onion↗1

  finely chopped

• flour↗1 ½ tbsp tbsp
• boneless, skinless chicken↗650g g

  thigh fillets

• garlic cloves↗3

  crushed

• baby new potatoes↗400g g

  halved

• sticks celery↗2

  diced

• carrots↗2

  diced

• mushrooms↗250g g

  quartered

• dried porcini mushroom↗15g g

  soaked in 50ml boiling water

• stock made with 2 very low salt chicken stock500ml ml

  cubes

• Dijon mustard↗2 tsp tsp

  plus extra to serve

• bay leaves↗2

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Give it a good stir. Cook on Low for 7 hours or High for 4 hours.

6. 6

   Remove the bay leaves and serve with a little Dijon mustard on the side.