chicken cacciatore

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan
• Wooden spoon
• Sharp knife
• Chopping board

• 8 bone-in, skinless chicken thighs, about 1.2 kg
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 red peppers, deseeded and sliced
• 250 g chestnut mushrooms, thickly sliced
• 3 cloves garlic, finely chopped
• 2 tablespoons plain flour
• 400 g tin chopped tomatoes
• 250 ml chicken stock
• 150 ml dry red wine
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 75 g pitted black olives
• 1 tablespoon flat-leaf parsley, chopped
• ½ teaspoon fine salt, plus extra if needed
• ¼ teaspoon black pepper
• 1 teaspoon lemon juice

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6

Heat the olive oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and black pepper, then brown them in batches for 2–3 minutes on each side. Transfer the chicken to the slow cooker; it does not need to be cooked through at this stage.