**Casserole**
* knob of butter
* ½ tbsp rapeseed or olive oil
* 1 large onion, finely chopped
* 1 ½ tbsp flour
* 650g boneless, skinless chicken thigh fillets
* garlic cloves, crushed
* 400g baby new potatoes, halved
* 2 sticks celery, diced
* 2 carrots, diced
* 250g mushrooms, quartered
*15g dried porcini mushroom, soaked in 50ml boiling water
*500ml stock made with 2 very low salt chicken stock cubes
* 2 tsp Dijon mustard, plus extra to serve
* 2 bay leaves
* Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
* Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
* Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
* Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
* Give it a good stir. Cook on Low for 7 hours or High for 4 hours. *(With the dumplings I cooked for 6 hours on low, added the dumplings and put it on high for the last hour)*
*usual caveat that I didn’t have celery or mushrooms so I used extra dried mushrooms. I added separately cooked greens on serving.*
**Dumplings**
* 100g self raising flour
* 50g vegetable suet
* pinch of salt
* 5 tablespoons of cold water
* mix everything together until it’s a firm dough
* split into 8 and roll into balls
* put on the top of your slow cooker contents for the last hour on high, covered
by itadakimasu_