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Method

1. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside.

2. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible.

3. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate.

4. Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours).

5. Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon.