Although I’m more of a fan of warmer days, the one thing I love about winter is eating hearty, warming foods and cuddling up with a blanket and by candlelight with those I love.
The icy weather over the last week has led to even more of these meals and I made this slow cooker chicken which lasted us two nights. It was perfect to warm us up after coming in from the snow and ice and cost under £10 for both days 🙂
I served it with vegetables the first night and then with rice for Megan and I the second.
Preparation: 20 minutes
Cooking: 5 hours
3 tbsp olive oil
4 chicken portions (or 8 thighs), skinned if desired
2 onions, sliced
2 garlic cloves, finely chopped
400g / 14 oz organic chopped tomatoes
1 tbsp tomato puree
2 tbsp chopped fresh parsley
2 tsp fresh thyme
150 ml / 5 fl oz red wine
salt and pepper
- Heat the oil in a heavy – based frying pan. Add the chicken portions and cook over a medium heat, turning occasionally for 10 mins until golden all over. Using a slotted spoon, transfer the chicken to the slow cooker.
- Add the onions to the pan and cook, stirring occasionally, for 5 mins until softened and just turning golden. Add the garlic, tomatoes and their can juices, tomato puree, parsley, thyme and wine. Season with salt and pepper and bring to the boil.
- Pour the tomato mixture over the chicken pieces. Cover and cook on low for 5 hours until the chicken is tender and cooked through. Taste, adjust the seasoning if necessary and serve.