Slow-cooker chicken cacciatore

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, chopped
  • 12 skinless chicken thigh cutlets
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, finely chopped
  • 700g bottle tomato passata
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1 teaspoon dried oregano
  • 2 teaspoons caster sugar
  • 500g cup mushrooms, sliced
  • 1/3 cup pitted kalamata olives
  • 200g green beans, steamed
  • Crusty bread, to serve

METHOD

  • Step 1
    Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.
  • Step 2
    Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.
  • Step 3
    Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking. Season.
  • Step 4
    Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.
  • https://www.taste.com.au/recipes/slow-cooker-chicken-cacciatore/864617ba-8846-4c87-ac42-37f2e8c3713a

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