chikcen stew

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Sharp knife
• Chopping board
• Measuring jug

• 1 tablespoon vegetable oil
• 150 g smoked bacon lardons
• 750 g boneless, skinless chicken thigh fillets, cut into large pieces
• 1 medium brown onion, finely chopped
• 2 large leeks, trimmed and sliced
• 250 g chestnut mushrooms, quartered
• 2 garlic cloves, finely chopped
• 30 g plain flour
• 500 ml chicken stock
• 1 tablespoon wholegrain mustard
• 1 teaspoon dried tarragon
• 150 ml double cream
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7

Heat the oil in a large frying pan over a medium-high heat. Fry the bacon lardons for 3–4 minutes until lightly golden, then transfer them to the slow cooker.