Slow cooker chicken chasseur recipe
 Browning the meat for this slow cooker version of chicken chasseur is a really worthwhile step – it gives such a depth of flavour to the finished dish alongside smoky bacon and rich mushrooms. 3 tbsp plain flour8 chicken thighs, bone in and skin on150–175g/5½–6oz smoked bacon lardons 1–2 tbsp olive or vegetable oil1 onion, chopped4 large garlic cloves, sliced185ml/6½fl oz white wine 1 chicken stock pot or cube2 tbsp tomato purée4 bay leavesknob of butter (roughly 15g/½oz)200g/7oz mixed mushrooms, such as chestnut or button, larger ones halved or sliced 2 tbsp chopped fresh tarragon or flatleaf parsley freshly ground black pepper 3 tbsp plain flour 8 chicken thighs, bone in and skin on 150–175g/5½–6oz smoked bacon lardons 1–2 tbsp olive or vegetable oil 1 onion, chopped 4 large garlic cloves, sliced 185ml/6½fl oz white wine 1 chicken stock pot or cube 2 tbsp tomato purée 4 bay leaves knob of butter (roughly 15g/½oz) 200g/7oz mixed mushrooms, such as chestnut or button, larger ones halved or sliced 2 tbsp chopped fresh tarragon or flatleaf parsley freshly ground black pepper Method Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible.Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate.Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours).Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate. Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours). Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours). Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Recipe tips The chicken skins don’t stay crispy once they’re stewed in the slow cooker, so if you’d rather remove them before browning, release with a few snips of some kitchen scissors and pull off. The fat from the skins adds a little extra flavour, but removing them won’t affect the method.