sugar, vinegar and chilli flakes, if using, in a slow cooker pot and stir well together. Heat the oil in a large non-stick frying pan or wok over a high heat and stir-fry the chicken for 3–4 ...
Toss the chicken thighs ... until golden brown. Stir into the chicken chasseur with the tarragon. The chicken skins don’t stay crispy once they’re stewed in the slow cooker, so if you ...