AS the cool autumn breeze starts to roll in, this hearty and comforting dish becomes the perfect meal to warm up your evenings. Tender chicken, slow cooked with a medley of sweet peppers, aromatic herbs, anchovies, and rich Sicilian olives, all simmered in a savoury tomato sauce, makes for a flavourful and satisfying dinner. The best part? It’s easy to prepare and even better when cooked in a slow cooker, allowing all the flavours to meld together beautifully.
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 (125 mL) dry white wine
- 400 g can cherry tomatoes
- 1 cup (250 mL) chicken stock
- 1/2 cup (80 g) Sicilian olives
Method:
1. Brown the chicken: Heat the olive oil in a large frying or casserole pan over medium-high heat. Brown the chicken in two batches, turning occasionally for about five minutes until golden. Transfer to a plate.
2. Cook the vegetables: In the same pan, add the onion and capsicum. Stir for about five minutes until the onion softens.
3Add aromatics: Stir in the garlic, anchovies, and oregano. Cook for one minute until fragrant.
4. Deglaze and combine: Return the chicken to the pan and pour in the white wine. Bring to a boil to deglaze the pan.
5. Slow cooker time: Transfer the chicken and vegetables to a slow cooker. Add the cherry tomatoes, chicken stock, and olives. Cover and cook on high for three hours or low for six hours, until the chicken is tender and almost falling off the bone.
6. Final touch: Season with salt and pepper to taste before serving.
This dish is perfect with crusty bread or over a bed of rice, allowing you to soak up every bit of the rich sauce. A warm, autumn meal that brings comfort and joy to the table!
