Slow Cooker Spanish Chicken

5 standard portions

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Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 15 g garlic, puréed or finely chopped
• 175 ml red or white wine
• 1 kg chicken breast, cut into large chunks
• 1 tsp paprika
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 200 ml water
• 1 tsp salt
• 1 bay leaf
• 20 ml red wine vinegar
• 70 g prunes, chopped
• 20 g tomato purée
• 20 g cornflour mixed with some cold water
• 50 g black olives, sliced

Method

1. Heat a frying pan on medium heat. Add 1 tsp of olive oil and add the onion and cook for 5–6 minutes until soft and lightly golden. Add the garlic and cook for 1 minute.
2. Pour in the wine, increase the heat and simmer until reduced by roughly one third.
3. Transfer the onion and wine mixture to the slow cooker. Add paprika, oregano, rosemary, water, salt, bay leaf, vinegar, prunes, tomato purée and cornflour. Stir well.
4. In the same frying pan, heat the remaining 1 tsp of olive oil on medium-high. Season the chicken lightly and sear for 1–2 minutes per side until just coloured (not cooked through).
5. Add the chicken to the slow cooker, ensuring it is submerged in the sauce. Cover and cook on LOW for 4 hours or high for 2 hours.
6. Just before the end of cooking add the olives. Cook for a further 15–20 minutes until the sauce thickens and the chicken is just cooked.
7. Remove the bay leaf, taste, and adjust seasoning if needed before serving.