Italian-style Slow-cooker Chicken

Ingredients

1 Tbs olive oil
4 chicken thigh cutlets
4 chicken drumsticks
1 red onion, cut into wedges
1 red capsicum, seeded, coarsely chopped
1 yellow capsicum, seeded, coarsely chopped
2 garlic cloves, crushed
2 anchovy fillets, finely chopped
1 Tbs finely chopped oregano
1/2 cup (125mL) dry white wine
400 g can cherry tomatoes
1 cup (250mL) chicken stock
1/2 cup (80 g) Sicilian olives

Method

Heat the oil in a large frying pan or flameproof casserole pan over medium-high heat. Cook combined chicken, in 2 batches, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate.

Add onion and combined capsicum to pan. Cook, stirring, for 5 minutes or until onion softens. Add the garlic, anchovy and oregano and cook, stirring, for 1 minute or until aromatic. Return chicken to the pan and pour over the wine. Bring to the boil.

Transfer the chicken mixture to a slow cooker. Add the tomato, stock and olives. Cover and cook for 3 hours on high (or 6 hours on low) or until chicken is almost falling off the bone and sauce thickens slightly. Season.

Credits: Coles

Photo Credits: Coles