Chicken and pesto casserole way too runny - help!

[sheeplikessleep]

It's been in since this morning (chicken thighs, pesto, stock, carrots, mushrooms, onions and garlic) and it's soooooo runny! Any tips on making it thicker?

I don't really want to add lentils or pearl barley.

Can I add a bit of flour at this stage?

Any tips appreciated - thanks!

PS been in slow cooker, forgot to say

Take some of the liquid out and make a paste with either flour or cornflour if you have some then add it back to the casserole. You could also try simmering the casserole with the lid off for the last bit of cooking.

Have you got any cornflour? If so, make a paste and add it.

I don't have cornflour, I don't think, but will check.Does it work OK with normal plain flour to take a bit off and thicken it that way?

Thanks for posting

With ordinary flour you would be better off making a paste by mashing it into some soft butter first and then adding it a bit at a time to the hot stew. It has a french name but I can' temember it and it prevents lumps.

so heat butter until melted, then add flour, then add to stew (sorry stupid question alert! )