Ingredients:

  • 800g bone-in skinless chicken thighs
  • 2 large carrots, thickly sliced
  • 2 leeks, white and light green parts sliced into rounds
  • 250g chestnut mushrooms, halved
  • 500ml low-sodium chicken stock
  • 2 tbsp Dijon mustard
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 200g long-grain white rice, rinsed
  • 100g frozen peas
  • 1 tbsp vegetable oil for searing
  • Salt and pepper to taste

Instructions:

  1. Season the chicken thighs liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear the thighs until the exterior is a deep, mahogany gold (about 5 minutes per side).
  2. Remove the chicken and place it in the slow cooker. In the same skillet, briefly sauté the leeks and carrots for 3 minutes to pick up the browned bits (fond) from the pan, then transfer to the slow cooker.
  3. Add the chestnut mushrooms, minced garlic, tomato paste, Dijon mustard, thyme sprigs, and bay leaves to the slow cooker.
  4. Pour the chicken stock over the ingredients. Cover and cook on Low for 5 hours.
  5. Stir in the rinsed long-grain white rice. Ensure the rice is submerged in the braising liquid. Cover and cook for an additional 45 minutes to 1 hour until the rice is tender and the liquid is absorbed.
  6. Fold in the frozen peas during the last 5 minutes of cooking. Remove the bay leaves and thyme sprigs before serving.