I was never the biggest fan of chicken thighs until I started slow cooking them! This stew seeps them with a delicious flavour and the bacon lardons adds a smokiness and crispy texture. Also, the potatoes are really easy to just bung in with the rest of the ingredients and they cook nicely, soaking up all the juices. I served mine up with steamed tender stem broccoli.
It has a couple of more steps than other recipes to get the perfect dish, but it's well worth it. My slow cooker can go on the hob so makes it a lot easier (hence why it is my dream slow cooker! Goes in the oven as well!). Also, if you are not a fan of mustard you can leave this out and still get a tasty dish.
Mustard chicken and bacon stew with potatoes
Serves 2
Ingredients
4 bone-in chicken thighs (or two large ones)
100g smoked bacon lardons
1 white onion, finely chopped
300g baby potatoes, halved
250ml chicken stock
2 cloves garlic, crushed
1 tbsp mustard
handful of rosemary, thyme and sage finely chopped (dried herbs work as well)
Directions
Heat oil in a pan and fry off the onion then add to the slow cooker
On a high heat, fry off the chicken thighs for 4 mins each side and bacon lardons for 2 mins or until crisped, add to the slow cooker
Add to the slow cooker the chicken stock, potatoes, garlic, mustard and herbs (you can reserve a few herbs to sprinkle on top at the end if desired). Season to taste and stir.
Cook on low for 8 hours
Once the dish has finished cooking you may wish to reduce the sauce if it is too thin. You can do this by transferring the sauce (by straining it out in a sieve) in to a saucepan and boiling until the desired thickness is achieved. Transfer back into pot with other ingredients, mix it up, garnish and serve
A few extra steps in this dish, let me know how you get on!
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