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Ingredients Slow cooker mustard chicken and bacon casserole:
- Make ready 15 g of butter
- Prepare 1 tbs of sunflower oil
- You need 8 pieces chicken (thighs, breast or drumstick, preference)
- Provide 4 rachers of smokey bacon (diced)
- You need 400 g leeks (finely sliced, white and green kept separate)
- Take 2 tbs - flour
- Take 600 ml of chicken stock
- Make ready 3 tsp wholegrain mustard
- Give - salt and pepper
- Take mash (to serve- optional)
A little Dijon/French mustard is fine if you don't have. By Caroline Hire - Food writer. Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. Remove the bay leaves and serve with a little Dijon mustard on the side.
Slow cooker mustard chicken and bacon casserole process:
- Heat butter and oil in frying pan, add chicken and fry until browned on all sides. Remove from the pan with a slotted spoon and transfer to the slow cooker pot.
- Add the bacon and white leek slices to the frying pan and fry, stirring for 5 mins. Stir in the flour, then gradually mix in the stock, mustard and a little salt and pepper. Bring to the boil. Pour into the slow cooker pot, cover with lod and cook on low for 8-10 hours.
- Add the green leek slices and stir into the sauce. Replace the lid and cook, still on low for 15 mins. Serve with mash.
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