Ingredients
6chicken thighsbone-in, skin on or off
Salt and pepper
2tbspolive oil
2lbsbaby potatoesquartered
2tbspgarlicminced
1mediumonionroughly chopped
1smallyellow pepper
1smallred pepper
2carrotspeeled and sliced
14ozcrushed tomatoes
14oztomato passata
150mlred wine
2tbsptomato paste
2tbspparsleyfreshly chopped
1tspdried basil
1tspdried oregano
1beef bouillon cubecrushed
1tspsalt
pepper
½tspred pepper flakesoptional
1cupmushroomssliced
½cuppitted black olives
Preparation
Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet.
Sear skin-side down first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
Arrange the potatoes in a 6qt slow cooker bowl in a single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken.
Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
Add in the mushrooms and olives in the last 30 minutes of cooking.
Season with extra salt if desired, and serve.
