Ready Time: 4 hrs 20 mins
Preparation Time: 10 mins
Cooking Time: 4 hrs 10 mins
Serves: 4
Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.
"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.
Ingredients
- 2 tablespoons olive oil
- 6 large chicken thighs (bone-in)
- 1 brown onion, diced
- 2 large cloves garlic, minced
- 250ml chicken stock
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 tablespoon basil, dried
- 400g can diced tomato
- 700g tomato passata
- 200g button mushrooms
- 200g pitted Kalamata olives
- 1 lemon, juice only
Method
- Place the EasySear pan from the slow cooker onto a high heat, add the olive oil, then cook the chicken until golden brown on both sides, 3-4 minutes, Then add the onions and garlic and sweat down till tender (about 4-6 minutes).
- Add the chicken stock, salt and pepper, basil, diced tomato, passata and mushrooms and bring up to the boil.
- Using a tea towel carefully place the EasySear pan back into the slow cooker base. Scatter the olives & pour the lemon juice over the casserole.
- Place on the high setting and cook for 4 hours or if you want to put on before work, place on low and cook for 8 hours.
Serve with steamed rice or pasta and fresh parsley