About this recipe:We discovered this incredible chicken Provençal recipe on a recent trip to the south of France. This is a fantastic slow cooker recipe, so sit back and let the slow cooker work its magic.
8 chicken thighs
2 tablespoons plain flour
3 tablespoons butter
140g smoky bacon, rind removed and chopped
3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
2 tablespoons water
150g mushrooms, sliced
2 sticks celery, sliced
1 large carrot, chopped
6 tablespoons tomato puree
1 (400g) tin chopped tomatoes
55g chopped black olives
85ml dry sherry
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon chopped fresh sage
salt and pepper, to taste
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Method Prep:15min › Cook:9hr › Ready in:9hr15min
Preheat the slow cooker to auto or low setting.
Toss the chicken in the flour. In a frying pan over a medium heat, melt the butter and add the chicken thighs. Cook and stir for 5 minutes until browned on all sides. Add the bacon and cook until it browns. Remove from the pan and place in the slow cooker.
In the same pan heat the oil over a high heat. Add the onions and garlic followed by the water and lower the heat. Cook for 4 minutes until soft, but not browned. Add the mushrooms, celery and carrot and cook and stir for 5 minutes. Add the tomato purée and stir in to coat the vegetables. Pour in the contents of the tin of chopped tomatoes and stir in the olives. Bring to a simmer and transfer everything to the slow cooker. Add the sherry, fresh herbs and seasoning.
Cover and cook for 8 to 9 hours on low or until the chicken is no longer pink in the centre. Remove from the slow cooker and serve on warm plates.