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Heat 30 ml of oil in a large frying pan over medium-high heat.

Fry the 8 chicken thigh fillets in the hot oil to color and seal them, cooking for about 5 minutes. The chicken does not need to be cooked through at this stage. Set the chicken aside after browning.

Place the chopped carrots, chopped swede (rutabaga), chopped onions, thinly sliced leeks, and 100 g of washed green lentils into the slow cooker pot.

Place the browned chicken pieces on top of the vegetables and lentils in the slow cooker.

Add 2 teaspoons of whole grain mustard and 2 tablespoons of dried tarragon over the chicken and vegetables.

Season with black pepper and salt to taste.

Pour 500 ml of chicken stock over the ingredients.

Pour 250 ml of apple juice over the ingredients.

Cover the slow cooker with its lid.

Slow cook the casserole on a medium setting for approximately 4 hours. The dish is ready when the chicken is cooked through and the carrots are soft.
After 4 hours, remove the cooked chicken pieces from the slow cooker and set them aside.

Mix 2 teaspoons of corn flour with a little water in a separate bowl until smooth, then stir this mixture into the casserole in the slow cooker to thicken the sauce.

Stir in 125 ml of Crème fraîche into the casserole.

Replace the lid and allow the casserole to cook for another 15 minutes to allow the sauce to thicken further and the flavors to meld.

Serve the chicken casserole with the chicken pieces, garnished with fresh tarragon sprigs (optional). It can be served with boiled potatoes, creamy mashed potatoes, and/or green beans on the side.


Heat 30 ml of oil in a large frying pan over medium-high heat.

Fry the 8 chicken thigh fillets in the hot oil to color and seal them, cooking for about 5 minutes. The chicken does not need to be cooked through at this stage. Set the chicken aside after browning.

Place the chopped carrots, chopped swede (rutabaga), chopped onions, thinly sliced leeks, and 100 g of washed green lentils into the slow cooker pot.

Place the browned chicken pieces on top of the vegetables and lentils in the slow cooker.

Add 2 teaspoons of whole grain mustard and 2 tablespoons of dried tarragon over the chicken and vegetables.

Season with black pepper and salt to taste.

Pour 500 ml of chicken stock over the ingredients.

Pour 250 ml of apple juice over the ingredients.

Cover the slow cooker with its lid.

Slow cook the casserole on a medium setting for approximately 4 hours. The dish is ready when the chicken is cooked through and the carrots are soft.
After 4 hours, remove the cooked chicken pieces from the slow cooker and set them aside.

Mix 2 teaspoons of corn flour with a little water in a separate bowl until smooth, then stir this mixture into the casserole in the slow cooker to thicken the sauce.

Stir in 125 ml of Crème fraîche into the casserole.

Replace the lid and allow the casserole to cook for another 15 minutes to allow the sauce to thicken further and the flavors to meld.

Serve the chicken casserole with the chicken pieces, garnished with fresh tarragon sprigs (optional). It can be served with boiled potatoes, creamy mashed potatoes, and/or green beans on the side.
