CHICKEN LICKIN

 Hello ladies and gents this is the Viking telling you that today we are talking about

Slow-cooker chicken casserole

Ingredients

• 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

Method

STEP 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

STEP 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.

STEP 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.

STEP 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.

STEP 5

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

STEP 6

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

And as always have a chilled day from the Viking