Matt’s Cooking Corner — Grandpa’s Slow Cooker Chicken Cacciatore

Grandpa’s Slow Cooker Chicken Cacciatore

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 brown onion, chopped
• 6-8 skinless chicken thighs
• 2 celery stalks sliced
• 2 carrots sliced
• 2 tbsp cornflour
• 2 tbsp organic self-raising flour
• 1 tsp ground coriander seed
• 3 garlic cloves finely chopped
• 400g can diced tomatoes
• 140g tomato paste
• 1 litre chicken liquid stock
• 500ml vegetable liquid stock
• 2 tbsp capers coarsely chopped
• 1 teaspoon dried oregano
• ½ cup white wine
• 200g button mushrooms, sliced
• 1/3 cup pitted Spanish black olives
• 200g green beans, steamed
• Crusty bread, to serve

Method:

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.
2. Heat remaining oil in the pan over medium-high heat. Coat chicken pieces in flour and coriander seed. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.
3. Add celery, carrot, garlic, tomatoes, stock, tomato paste, capers, oregano, stock and white wine 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.
4. Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.