15 g (½ oz) butter
1 tablespoon sunflower oil
4 chicken thighs and 4 chicken drumstick joints
4 smoked back bacon rashers, diced
400 g (13 oz) leeks, thinly sliced white and green parts kept separate
2 tablespoons plain flour
600 ml (1 pint) chicken stock
3 teaspoons wholegrain mustard
salt and pepper
mashed potato, to serve


1.Preheat the slow cooker if necessary. Heat the butter and oil in a frying pan, add the chicken joints and fry over a high heat until browned on all sides. Transfer to the slow cooker pot with a slotted spoon.
2.Add the bacon and white leek slices to the frying pan and fry, stirring, for 5 minutes or until just beginning to tun golden.
3. Stir in the flour, then gradually mix in the stock, mustard and a little salt and pepper. Bring to the boil.
4.Pour into the slow cooker pot, cover with the lid and cook on low for 8-10 hours.
5.Add the leek slices and stir into the sauce, then replace the lid and cook, still on low, for 15 minutes or until the green leeks are just softened.
6. Spoon into shallow serving bowls and serve with mashed potato.
7.FOR MUSTARD CHICKEN & FRANKFURTER CASSEROLE, fry the chicken as above, then drain and add to the slow cooker pot.
8.Add 1 chopped onion to the then mix in 4 chilled, sliced frankfurters and pan, fry for 5 minutes.
9. Stir in the flour, then mix in the stock, mustard and seasoning as above.
10.Add a 200 g (7 oz) can drained sweetcorn, transfer to the slow cooker pot and cook on low for 8-10 hours.

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