Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs (skin on)
  • 2 tbsp runny honey
  • salt and pepper ( to taste)
  • 1 to 2 tsp ground paprika (smoked or unsmoked)
  • 8 rashers back bacon
  • 2½ tbsp olive oil
  • 1 large red onion (cut into sixths)
  • 2 large yellow or white onions (1 x chopped; 1 x cut into sixths)
  • 200 g baby carrots (washed and trimmed)
  • 1 large parsnip (peeled and cut into short lengths)
  • 200 g button or closed cup mushrooms (left whole or halved dependent on size)
  • fresh oregano ((to taste) finely chopped )
  • fresh thyme ((to taste) finely chopped and reserve some sprigs for the top.)
  • 200 ml strong vegetable stock (Gluten Free - I used 2 stock cubes)

Instruction

  • Rub some honey, salt, pepper and a sprinkle of paprika into each chicken skin.
  • Heat the oil to medium-high in the casserole for the slow cooker if it can be used on the hob (or in a large skillet if it can’t) and gently seal and brown the outside of the seasoned chicken (about 5 to 8 minutes), turning frequently. Set aside.
  • Using the same pan, sauté the bacon and onions for about 5 minutes until starting to soften.
  • Add the carrots, parsnip, and mushrooms and sauté for a further 5 minutes to brown slightly.
  • Add the chopped herbs and stir through.
  • If you are using a pan separate from the slow cooker, transfer the vegetable-bacon mix to the slow cooker at this point. (Use a little stock to wash round the pan to pick up the juices).
  • Pour the stock over the vegetables and lay the chicken right on the top, skin side up.
  • Place some sprigs of fresh thyme across the surface and place the lid over.
  • Slow cook according to the manufacturer’s instructions for about 3 hours (high) or 6 hours (low).
  • Serve with potatoes or rice (or if you want to go ‘low carb’ eat as it is).