

Ingredients
- 600g chicken thighs
- 1 tbsp paprika
- 1 tbsp dijon mustard
- 2 bay leaves
- 150ml sour cream
- 1 large onion chopped
- 4 garlic cloves
- 125ml chicken stock
- 100ml white wine
- 250g button mushrooms
- 1 tbsp tomato paste
- 2 tbsp Hendersons relish or Worcestershire sauce
- 1 tbsp cornflour mixed with 1 tbsp cold water
- Fresh parsley to serve
Method
- Add all the ingredients to the slow cooker pot, bar the sour cream and cornflour mixture, season well then cook on high for 4 hours or on low for 5-6 hours.
- 30 minutes before serving add the sour cream and cornflour mixture to the pot, let this cook through then you’re ready to serve.
- Garnish with fresh parsley and serve with tagliatelle or creamy mash. Enjoy!