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1
Fry off the bacon in groundnut oil in a skillet until it's just beginning to crisp, then transfer to kitchen paper.
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2
Keep any fat in the pan for cooking the onions and mushrooms later
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3
Fry off the chicken on a griddle or in the skillet on a high heat for two minutes each side, or until it has a nice brown colour.
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4
You can get nicer lines on the skin if you put a weight on top, such as an iron pan, or a saucepan half-filled with water
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5
Prep your veg.
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6
Slice the mushrooms and onions thickly, at least 18 inch if you're using a mandolin.
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7
Slice the carrots on a sharp angle to give that elongated shape seen in the picture
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8
Saute the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper
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9
Make a slurry by putting the cold water into a cup and adding the cornflour, stir well.
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10
Mix the rest of the sauce ingredients in a separate jug and allow to sit until the onions are cooked.
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11
You might want to save 1/4 cup of the wine to use for deglazing later, instead of using the vinegar
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12
Add the butter and garlic then saute the onions on a low heat until just beginning to soften.
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13
Deglaze the pan with wine or the vinegar.
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14
Pour in the sauce, carrots, and bacon, then simmer on a low heat.
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15
Pour in the slurry a little at a time, until the sauce has thickened to the consistency you want.
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16
Add a little water if it goes thicker than you'd like.
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17
Remove from the heat and stir in the herbs.
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18
Finally, season and transfer the lot to your slow cooker
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19
Layer the mushrooms on top of the sauce.
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20
Try not too submerge
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21
Finally, Iay your chicken on top of the mushrooms, put the lid on and cook for 4 hours on high or up to 8 hours on low.
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22
Taste halfway through and season as required
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23
Serve with a crusty bread, or mashed potatoes
