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Winter is creeping closer, the grey days are definitely here and it’s time to break out the big guns: hearty, warming dishes that’ll keep the cold at bay. A favourite in our house and one that our boys will devour is this recipe for Slow Cooker Tuscan Chicken Stew. If you’ve got a slow cooker, this is the perfect recipe to throw in before you head out on a chilly morning. (It can of course also be made in a heavy casserole pot with a lid- allowed to blip away into submission). Tender chicken, creamy beans, and hearty vegetables are slow-cooked in a rich tomato and herb broth. By the time you get home, your kitchen will smell like what I imagine a stereotypical Italian countryside kitchen to smell like! Dinner is then an assembly job with almost no effort at all.
Season the chicken thighs with salt and pepper.
Add the oil and butter to a large frying pan and add the chicken, allowing it to cook over a medium heat until browned. Once browned, remove the chicken from the pan and set aside in the insert of a slow cooker.
Add the onions and pepper to the pan and cook for a few minutes then add the garlic. Cook for 2 minutes, then add the flour and tomato puree, stirring to combine everything for a few minutes. Gradually add the wine and allow to bubble for 5 minutes then pour the contents of the pan over the chicken in the slow-cooker.
Add the oregano, chicken stock cube, sun dried tomatoes, green olives and double cream and cook everything on high for 3 hours or low for 5 hours.
After 3/5 hours, stir through the spinach, grated parmesan and basil, cooking on high for a further 30 minutes to allow the spinach to wilt and the cheese to melt.
Serve in bowls sprinkled with extra parmesan, basil and garlic sourdough toasts.
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