Ingredients
Serves 6
- 2 tablespoons extra virgin olive oil
- 1 brown onion, chopped
- 12 skinless chicken thigh cutlets
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, finely chopped
- 700g bottle tomato passata
- 1/2 cup Massel salt reduced chicken style liquid stock
- 1 teaspoon dried oregano
- 2 teaspoons caster sugar
- 500g cup mushrooms, sliced
- 1/3 cup pitted kalamata olives
- 200g green beans, steamed
(Receipe by taste.com.au)
Instructions
Step 1
Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.
Step 2
Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.
Step 3
Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking. Season.
Step 4
Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.
