We’ve given this classic French chicken dish the slow cooker treatment. Serve with mash potato or crusty bread for an easy, family-friendly dinner.
2 tbsp olive oil
6 chicken thigh cutlets, skin off
2 red onions, cut into thick wedges
1 yellow capsicum, deseeded, thickly sliced
400g can cherry tomatoes in tomato juice
80ml (1/3 cup) light thickened cream
2 tbsp cornflour
120g (3/4 cup) pitted Sicilian olives, halved
1/2 cup shredded fresh basil leaves
3 Method Steps
Step 1Heat oil(2 tbsp olive oil) in a large frying pan over medium high heat. Cook chicken (6 chicken thigh cutlets, skin off) for 3 minutes each side or until browned.
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Step 2Meanwhile, place onion (2 red onions, cut into thick wedges), capsicum (1 yellow capsicum, deseeded, thickly sliced), tomatoes (400g can cherry tomatoes in tomato juice) and juice, cream (80ml (1/3 cup) light thickened cream) and 125ml (1/2 cup) water in a slow cooker. Top with the chicken. Cover and cook on Low for 3 hours.
Step 3Place the cornflour (2 tbsp cornflour) and 1 tbsp water in a small bowl and stir until combined. Transfer chicken to a plate. Add cornflour mixture and olives to the slow cooker and stir until combined. Return chicken to slow cooker. Cover and cook on Low for 1 hour or until chicken is cooked through and sauce has thickened. Stir in half the basil (1/2 cup shredded fresh basil leaves). Season. Sprinkle with remaining basil to serve.