1 Chicken –jointed into 8
2 Tblsp Oil
25gm Plain flour
125ml Red wine
150ml Chicken stock
2 Garlic cloves - crushed
1 Green pepper – deseeded and chopped
1 Tin chopped tomatoes
1 Teasp Oregano
12 Small shallots
1 Bay leaf
1 Tsp Brown sugar
2 Tablsp Chopped parsley
Heat 1 tablsp of oil in a pan and add the pancetta, fry for a couple of minutes until crisp and brown. Transfer to the slow cooker.
Place the flour in a poly bag and add a little salt and pepper.
Place the chicken portions in the bag and thoroughly coat the chicken.
Heat the remaining oil and fry the chicken on all sides until brown, about 10 – 15 mins. Remove from the pan and place in the cooker.
Stir the garlic into the pan and add the red wine stirring to gather all the bits from the base of the pan. Boil until reduced by half.
Add the tomatoes, stock, onions, bay leaf, brown sugar and oregano. Stir well and season to taste.
Bring to the boil and pour over the chicken in the cooker.
Place on the cover, switch to high and cook for 2 - 3 hours.
Add the pepper and mushrooms, re cover and cook for a further hour or until the vegetables are tender.
Remove the lid and stir in the chopped parsley.
Serve with creamy mash or for a change, tagliatelle.
N.B. if you would like this to simmer all day use the low setting on your slow cooker and add the pepper and mushroom at the beginning.