December 29, 2014
6 hrs 20 mins
Chicken pieces - thighs and drumsticks are best. 2 per person (12)
1 large onion chopped
8 button mushrooms chopped
1 tablspn minced garlic
4 small potatoes quartered
2 tins crushed tomatoes
1/4 cup tomato paste
1/2 cup red wine
1/2 litre chicken stock
1 tablesp each finely chopped fresh basil and oregano
1/2 cup black olives whole or sliced.
2 tblsp Worcester shire sauce
Salt and pepper
1Brown chicken pieces in frypan. (You can skip this but I add some stock to the pan after to scrape up all the bits and add to the sc)
2Chop up onion, mushrooms and potatoes.
3Place the chicken and potatoes in the bottom of the sc.
4pour everything else over the top.
5Give it a stir to mix everything through.
6Cook on low 6 - 7 hours or until chicken is done.
7If sauce is too runny you can add some cornflour mixed with water to thicken it about 30mins before serving.
8I sometimes take mine out and put it in the oven to thicken.
9Serve over cheesy polenta or pasta.
Submitted by judy tiziani
June 1, 2017
Tastes really good! Left lid off for an hour or so to reduce/thicken it up
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