Sear the chicken for golden flavour. Heat the olive oil in a large frying pan over a medium-high flame. Pat the chicken thighs dry with kitchen paper (this is crucial for browning), then season them generously with salt and pepper. Place them in the hot pan — you should hear a sharp sizzle. Cook for 3-4 minutes per side until the surface is a deep, golden brown and a crust has formed. The smell of browning meat will fill your kitchen. Transfer the chicken to a plate; don't worry if it's not cooked through.

Sweat the aromatics. In the same pan, reduce the heat to medium. Add the diced onion and stir, scraping up the browned bits from the bottom (that is pure flavour). Cook for 4-5 minutes until the onion turns translucent and softens — you will see it become glossy and smell a sweet, savoury note. Add the minced garlic and stir for another 30 seconds until fragrant.

Build the creamy base. Pour in the chicken stock and use a wooden spoon to deglaze the pan, loosening all those caramelised bits. Stir in the tomato purée, dried thyme, dried rosemary, and smoked paprika. Bring the mixture to a gentle simmer — you will see small bubbles breaking the surface. Let it bubble for 2 minutes, allowing the herbs to bloom.

Layer in the slow cooker. Place the potato chunks in an even layer at the bottom of your slow cooker. Nestle the seared chicken thighs on top, tucking them in among the potatoes. Pour the hot stock mixture over everything, making sure the liquid reaches about halfway up the chicken. Do not submerge the chicken completely — you want the tops to steam, not boil.

Slow cook to perfection. Cover with the lid and cook on low for 7-8 hours or on high for 4 hours. After 3 hours on high, lift the lid carefully — the smell will be rich and herby. The potatoes should be tender when pierced with a fork, and the chicken should be so tender it begins to pull apart with a gentle prod. If the sauce looks too thin, mix the flour with 2 tablespoons of cold water to form a slurry, stir it in, and cook for another 20 minutes uncovered to thicken.

Finish with cream and adjust seasoning. Once the chicken and potatoes are fully cooked, gently stir in the double cream. The sauce will turn a pale, velvety gold. Taste it — add salt or pepper if needed. Let it sit for 5 minutes off the heat so the flavours meld.

Plate for presentation. Use a slotted spoon to lift the chicken and potatoes onto a warm serving platter. Spoon the creamy sauce over the top, letting it pool around the edges. Garnish generously with fresh parsley — the green flecks against the creamy sauce make it look like a dish from a gastropub. Serve immediately.