knob of butter
½ tbsp rapeseed or olive oil
1 large onion finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
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 the butter and oil in a large frying pan, cook the onion for 8-10 mins until softened and starting to caramelise. Meanwhile put the flour and a little salt and pepper in a bowl and toss the chicken in it. Add the garlic and 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 the rest of the ingredients, including the soaking water from the porcini mushrooms. Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.