Ingredients
1.2kg mixed chicken thighs/drumsticks
1 tbsp olive oil
½ cup dry white wine
(125ml)
½ cup chicken stock
(125ml)
1 large brown onion
2 leeks
sliced
2 carrots
diced
2 celery
diced
2 x 400g tins diced tomatoes
1 tbsp rosemary
chopped
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 slow cooker
- 1 large frypan
Instructions
- Season chicken pieces well with salt and pepper. Heat oil in a large frypan over medium heat. Brown chicken in batches and place in slow cooker.
- Pour wine and chicken stock into the pan and bring to the boil. Scrape down pan and pour over chicken pieces.
- Place vegetables, tinned tomatoes rosemary into the slow cooker with chicken.
- Cover and cook for 6-8 hours on low or 4-6 hours on high.
- Serve with pasta or mashed potato and green vegetables.
Notes
Tip
You could add some sliced kale, cabbage or spinach towards the end to boost the green vegetable content.
Variation
Turn leftovers into a shredded chicken pasta sauce for the kids, or make some simple pies by filling puff pastry squares, folding them into triangles and baking.
