Ingredients

• 1 tsp vegetable oil
• 6 skinless
• boneless chicken thighs (about 500g/1lb 2oz)
• cut into bite-sized pieces
• salt and freshly ground black pepper
• 3 medium leeks
• trimmed
• 1 onion
• chopped
• a few sprigs fresh thyme
• 1 tbsp butter
• 2 tbsp plain flour
• 350ml/12fl oz good-quality chicken stock
• 100g/31/2oz good-quality ham
• torn into bite-sized pieces
• 100g/31/2oz crème fraîche
• optional

Directions

• Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over.
• Meanwhile
• slice the leeks into 1cm/½in rounds. Place the leeks
• the onion and the thyme leaves into the slow cooker. Top with the chicken.
• Add the butter to the pan
• let it melt
• then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat
• then gradually whisk in the stock to make a smooth sauce. It will be very thick at first
• but keep going. Pour the sauce over the chicken and vegetables
• then cover and cook on low for 4 hours
• or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool
• then chill.
• Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown.