Method

1. If using a casserole dish, not a slow cooker, preheat the oven to 220°C or 180°C.

2. Heat 1 tbsp olive oil in a large frying pan or in the casserole dish if you’re not using the slow cooker, over medium heat.

3. Fry the onion for 3-5mins, or until softened and starting to caramelise.

4. Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins, until the chicken is starting to brown. If using a casserole dish continue the cooking process in the same dish.

5. Transfer to your slow cooker, along with celery, carrots, mushrooms, chicken stock, cornflour, Dijon mustard, bay leaves, and thyme. Season lightly with salt and pepper, and stir to combine. Cook on

6. Low for 7 hours or High for 4 hours. If cooking in a casserole dish, place in the oven for 1 hour.

7. Remove the bay leaves, stir in the Crème fraîche and serve with steamed greens, and 1 portion of new potatoes (or without).