Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to
Prep:20 mins
Serves 6
1 tbsp olive oil6 bone-in chicken thighs, skin removed12 rashers smoked streaky bacon, chopped200g shallot350g baby new potato, larger ones halvedfew thyme sprigs200ml white wine500ml hot chicken stock280ml pot buttermilk (optional)squeeze lemon juice2 tbsp tarragon, chopped
STEP 1Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.STEP 2Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.STEP 3Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.
