Traditional Chicken Casserole

Ingredients:

4 Chicken thighs

2 large carrots (chopped)

1   large onion (sliced)

6 baby sweetcorn (chopped)

2 parsnips (chopped)

3 table spoons long grain rice

1 � pints (0.70 ltr) chicken stock

1 oz (28g) unsalted butter

1 table spoon olive oil

2 table spoons plain flour.

1 table spoon mixed dry herbs

Salt & pepper to taste

Preparation:

After removing any excess fat from the chicken thighs, coat with the flour and pan fry skin-side down in the butter and oil mix for approx. 5 minutes.

Add to the slow cooker, then add the chicken stock and all other ingredients.

Cook for around 6-8 hours on a low setting.

Ten minutes from the end, add cornflour to thicken; salt and pepper to season.