Ingredients4 chicken thighs
4 chicken drumsticks
4 rashers bacon (chopped into pieces)
300g button mushrooms
250g carrots, cut into batons
1 tbsp oil
2 tbsp plain flour
3 tsp wholegrain mustard
1 tsp honey
570ml (1 pint) chicken stock
Salt and pepper to season
Mashed potato (to serve)
Handy HintIf you prefer a slightly thicker broth add 1-2 tbsp of cornflour in the last 30-60 minutes of cooking.
Method1. Heat the butter and oil in a pan and brown the chicken joints.
2. Once browned remove from the pan & put in the slow cooker. (prewarm the pot with warm water first).
3. Add the bacon to the pan and fry in the remaining oil and butter. Stir in the flour, chicken stock and mustard.
4. Bring to the boil then pour into the slow cooker and cook on low for 8-10 hours.