Ingredients
- 2kg/41⁄2lb chicken pieces, skin
removed - 2 tbsp plain/all purpose flour
- 1 onion, chopped
- 1 red (bell) pepper, sliced
- 2 cloves garlic, crushed
- 2 400g/14oz tins chopped
- tomatoes
- 1 tsp dried rosemary
- 1 handful pitted green olives
- 1 tsp anchovy paste
- 3 bay leaves
- 500ml/2 cups chicken stock
- Low cal cooking spray
- Salt & pepper to taste
Method
Season the chicken pieces well.Dust with flour and then quickly brown in a large pan with a little low cal cooking spray.
When browned, remove the chicken from the pan and place it in the slow cooker with all the other ingredients. Leave to cook on low for 5-6 hours on high 3-4 hours with the lid tightly shut, or until the chicken is cooked through and tender. If you prefer the sauce to be a little thicker continue cooking for about 45min on the high setting
with the lid removed.
