Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work
Prep:10 mins
Serves 2 adults + 2 children
knob of butter½ tbsp rapeseed or olive oil1 large onion, finely chopped1 ½ tbsp flour650g boneless, skinless chicken thigh fillets3 garlic cloves, crushed400g baby new potatoes, halved2 sticks celery, diced2 carrots, diced250g mushrooms, quartered15g dried porcini mushroom, soaked in 50ml boiling water500ml stock made with 2 very low salt chicken stock cubes2 tsp Dijon mustard, plus extra to serve2 bay leaves
STEP 1Heat 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 2Meanwhile, 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 3Add 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 4Transfer 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 5Give it a good stir. Cook on Low for 7 hours or High for 4 hours.STEP 6Remove the bay leaves and serve with a little Dijon mustard on the side.
