Lemon Chicken with Pancetta and Camembert

FOR A 5-6 LITRE SLOW COOKER. SERVES 4-8

The sauce that forms during slow cooking is creamy, tangy and zesty, with the melting camembert and the mustard and lemon. It is a lovely, decadent and scrumptious dish.

4 skinless small chicken breasts, tenderloin still attached

50g sliced pancetta

½ cup chicken stock

1 teaspoon wholegrain mustard

1 tablespoon lemon juice

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

seasonal vegetables, to serve

For the Pancetta and Camembert Stuffing

1 small onion, grated

2 tablespoons chopped rosemary

1 small egg, lightly beaten

1 cup fresh breadcrumbs

1 teaspoon chutney (any sort)

1 teaspoon soy sauce

1½ teaspoons grated lemon rind

2 teaspoons Worcestershire sauce

50g pancetta, diced

¼ teaspoon salt (optional)

160g camembert, cut into 4 pieces

To make the pancetta and camembert stuffing, mix together all the ingredients except the camembert. Divide into four portions and form each portion around a slice of camembert to enclose completely.

Remove the tenderloin from each chicken breast and set aside. Cut a large pocket in each breast fillet and press the stuffing into the pockets. Place the tenderloin pieces on top and then top with a slice of pancetta. Secure with toothpicks or short skewers and place seam side down in the slow cooker.

Mix the chicken stock, mustard and lemon juice together and pour around the chicken. Cover and cook on High for 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the chicken from the cooker and keep hot. Remove and discard the toothpicks.

If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the chicken sliced, drizzled with the sauce and with fresh seasonal vegetables alongside.

Note: If you’d prefer to serve the chicken cold, brush the cooked uncut chicken with the sauce to glaze and then refrigerate. Cut into slices at serving time.