Ingredients

knob of lactose free butter

½ tbsp rapeseed or olive oil

1 ½ tbsp gluten free flour

650g boneless, skinless chicken thigh fillets

400g baby new potatoes, halved

2 sticks celery, diced

2 carrots, diced

500ml chicken stock

2 tsp Dijon mustard, plus extra to serve

2 bay leaves

Serves - 4

Method

Heat the lactose free butter and oil in a large frying pan, cook the vegetables for 8-10 mins until softened and starting to caramelise.

Meanwhile put the gluten free flour and a little salt and pepper in a bowl and toss the chicken in it.

Add 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 the rest of the ingredients.

Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.

Recipe adapted from: Good Food