Full of colour and flavour, this chicken recipe is the ultimate winter warmer. Serve it with some fresh bread to soak up the delicious sauce.
Serves66
Cook time3 hr 20 mins3 hour 20 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
4 Coles RSPCA Approved Australian 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
400g can cherry tomatoes
1 cup (250ml) chicken stock
1/2 cup (80g) Sicilian olives
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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 mins or until golden brown. Transfer to a plate.
Step 2
Add onion and combined capsicum to pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic, anchovy and oregano and cook, stirring, for 1 min or until aromatic. Return chicken to the pan and pour over the wine. Bring to the boil.
Step 3
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.
