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Italian chicken

Name: Italian chicken
Yield: 8
Ingredients: 1 Large onion, diced; 1 Tbsp Olive oil; 16 Chicken thighs, skinned and boned; 2 large Carrots, thinly sliced; 2 Celery stalks, thinly sliced; 250 g Sliced mushrooms; 4 Garlic cloves, chopped; 700 ml Passata; 2 Tbsp Tomato paste; 2 tsp Italian herbs, dried; 8 Kalamata olives, pitted and halved

for 8 people

Jan Bilton

Food writer and cookbook author.

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Passata is puréed tomatoes that have been seasoned.

1	Large onion, diced
1 Tbsp	Olive oil
16	Chicken thighs, skinned and boned
2 large	Carrots, thinly sliced
2	Celery stalks, thinly sliced
250 g	Sliced mushrooms
4	Garlic cloves, chopped
700 ml	Passata
2 Tbsp	Tomato paste
2 tsp	Italian herbs, dried
8	Kalamata olives, pitted and halved

Place the onion and olive oil in a microwave bowl. Cover and cook for 1-2 minutes, until soft.
Place the chicken in a large slow cooker. Top with the onion and vegetables. Add the passata, tomato paste, herbs and olives and stir to combine. Cover and cook on low heat for 6 hours. The juices may be thickened with 2 tablespoons of cornflour mixed to a paste with a little water. Add about 30 minutes before the end of cooking. Great served on potato mash or rice.