Apricot Chicken with Potato Gratin

Ingredients

• 4 medium potatoes, sliced as thinly as you can (gratin)
• 300ml double/heavy cream (gratin)
• freshly ground salt and black pepper, to taste (gratin)
• 1 tbsp of garlic granules (more if needed) (gratin)
• 2 tbsp grated parmesan or Italian hard cheese (gratin)
• 8 chicken thighs
• 4 tbsp apricot jam
• 2 tbsp dark soy sauce
• 1 tsp whole grain mustard

Directions

1. For the gratin. Spray the Crock Pot with cooking spray and place a layer of potatoes at the bottom. Season with salt & pepper and sprinkle some of the garlic granules on top.
2. Repeat until all potatoes have gone. Pour the cream over the potatoes and cover with the cheese. Cover and cook on low for 8 hrs or high for 4-5.
3. For the apricot chicken. Place chicken thighs in Crock Pot. Cover and cook in low for 6 hrs. Drain juices. Mix the jam, soy sauce and mustard together in a bowl and pour over chicken. Cover and cook for a further 1 hr.
4. Preheat grill to highest temp and place chicken on a lined baking tray. Cover with some of the sauce and crisp for about 5 mins keeping an eye as they catch easily.