- Cuisine: Italian, Winter Ideas
- Course: Main Course
- Skill Level: Intermediate
- Servings : 6
- Cook Time : 6:00 h
- Ready In : 6:00 h
A classic Italian chicken stew that has layers of flavour once cooked slowly.
- 2 tbsps olive oil
- 12 chicken drumsticks
- 1 onion, sliced
- 3 cloves garlic, finely chopped
- 3 drained anchovy fillets, finely chopped
- 1⁄2 cup dry white wine
- 1⁄3 cup chicken stock
- 1⁄3 cup tomato purée
- 2 tbsps tomato paste
- 2 tsps fresh basil, finely chopped
- 1 tsp caster sugar
Heat the oil in a large frying pan and cook the chicken, in batches, until browned all over. Transfer the chicken to a 4.5 litre slow cooker.
Cook the onion, garlic and anchovy in the same pan, stirring, until the onion softens. Add the wine and bring to the boil. Boil, uncovered, until reduced by half; stir into the cooker with the stock, pasta sauce, tomato paste, basil and sugar. Cook covered, on low for 6 hours. Season to taste to serve garnished with fresh basil.