As the weather has turned colder, the slow cooker is back in regular use again. It's wonderful coming home to a house filled with delicious smells and a meal ready to go.
I found some chicken marylands on special ($2.99/kg - bargain!) and decided to make a casserole loosely based on this recipe.
The ingredients fill my 5L slow cooker, as you can see from the picture below, so if you have a smaller one you will definitely need to scale things down (but still cook it for the same amount of time). You can also choose to use less liquid if you want, but I like to use the leftover sauce for pasta.
1 tbs olive oil
8 chicken maryland pieces, skin trimmed (about 2.5kg worth. You could also use any other cut of chicken on the bone)
100g bacon, diced
3 carrots, diced
2 tsp crushed garlic
1 tin crushed tomatoes
1 tsp mixed herbs
2 bay leaves
1 sprig (4-5cm) of fresh rosemary
2 cups white wine
2 cups chicken stock
2 heaped tsp capers, drained
Heat a large frypan and add oil.
Brown off the chicken in batches, and place in a bowl when done.
Lightly fry the bacon, carrots and garlic, and transfer to the slow cooker.
Add the tomatoes, herbs, wine, stock, capers and mix ingredients together. Season with black pepper.
Add the chicken and any juices, and cover with the sauce.
Set the slow cooker on to low, and cook for 7 hours.
Very gently stir the mixture before serving.
Serve with couscous or another comforting carbohydrate of choice.
My pictures don't do this justice, it really is a wonderfully mellow and moreish home-style casserole.
Ready to serve:
Served with couscous and steamed broccoli drizzled with lemon juice.