Season the chicken with salt and pepper and lightly dust with flour. Put a tablespoon of the butter and the oil in a pan or directly in your crockpot if it allows for searing. Fry the chicken thighs over medium-high heat until golden. Set aside.
Melt the rest of the butter in your pan / crockpot. Sauté the shallots for five-7 minutes, until slightly softened.
Add the wine and continue to cook, stirring, until almost completely reduced. Add the mushrooms and garlic and continue to cook for five minutes.
Stir in the tomato paste, chopped fresh tomatoes, salt and herbs. Add the chicken stock cubes and water or wine. Place the chicken thighs on top together with the bay leaves. Cover and cook on HIGH setting for 3-4 hours, or on LOW for 6-7 hours. Stir halfway though if you can.
Discard the bay leaves and check the seasoning, adding salt and pepper if needed. Serve sprinkled with parsley or tarragon.
WHAT TO SERVE WITH CHICKEN CHASSEURI have to say mashed potatoes tops my serving suggestions list! This slow cooker chicken casserole is also delicious served with rice or noodles, with plenty of crusty bread to mop up all that delicious Chasseur sauce! I prefer to serve white wine such as Pouilly-Fumé with this French dish although a light red wine such as Pinot would also work.STORING AND FREEZINGYou can keep any leftovers in the fridge for 3 days or freeze them for up to three months. Always make sure to reheat until piping hot before serving.