Slow Cooker Chicken Cacciatore
1.3kg chicken marylands (about 4)
250g plain flour
60ml Bertolli Organic Extra Virgin Olive Oil Fruity, plus extra to drizzle
1 large brown onion, diced
4 cloves garlic, crushed
2 red capsicum, deseeded and diced
25g dried porcini mushrooms
1 tbsp chopped rosemary
1 tsp dried oregano
1 tsp chilli flakes
820g tin tomato soup
2 tbsp sherry vinegar
1/2 cup pitted black olives
2 tbsp chopped parsley
Sea salt and freshly cracked black pepper
Cooked spaghetti, to serve
Season flour with salt and pepper and toss chicken pieces in flour, dusting off any excess flour.
Heat half the olive oil in large frypan over medium heat then fry chicken pieces in batches, 2-3 mins each side until lightly browned. Transfer to a slow cooker.
In the same pan heat remaining oil and gently saute onion for 4-5 mins until softened. Add garlic, capsicum and mushrooms and saute for a further 2-3 mins then transfer the mixture to the slow cooker.
Add all remaining ingredients except the fresh parsley, add 250ml water, season then cook on HIGH for 4 hours or LOW for 8 hours until the chicken is tender and falling off the bone.
Drizzle with extra olive oil and serve over cooked spaghetti, scattered with chopped parsley.