This wonderful Pollo alla cacciatora recipe can be done in a slow cooker, filling your kitchen with mouthwatering smells
750g/1lb 10oz chicken thighs and drumsticks
Salt and freshly ground black pepper
3 tbsp extra virgin olive oil
1 large onion, finely sliced
1 garlic clove, crushed and left whole
1 small red chilli, sliced
2 sprigs of rosemary
2 sprigs of thyme
A handful of parsley, roughly chopped
2 bay leaves
4 sage leaves
125ml/4fl oz dry white wine
1 ½ tbsp tomato purée (paste), dissolved in 3 tbsp lukewarm water
175g/6oz cherry tomatoes, halved
Rub the chicken pieces all over with salt and pepper. Heat the olive oil in a large saucepan, add the chicken and seal well all over.
Add the onion, garlic, chilli and herbs and cook for a couple of minutes on a medium heat. Add the wine, increase the heat and allow the wine to evaporate slightly. Add the diluted tomato purée, then stir in the cherry tomatoes. Reduce the heat to low, cover with a lid and cook gently for 1 ¼ hours, until the chicken is cooked through; the flesh should come away from the bone and there should be no sign of pink when you pierce the thickest part. Serve hot.
If you wish to use a slow cooker
Heat the oil in a large, deep frying pan and cook the chicken as above. Continue as above, add the tomatoes, plus 300ml/10fl oz chicken stock. Bring to the boil, then transfer to a large slow cooker pot. Cover and cook on low for seven to eight hours or until there are no pink juices when the chicken is pierced with a small knife.