Categories: chicken, not tried
Ingredients
- 2 tablespoons vegetable oil
- 3 medium onions
- 12 medium garlic cloves, minced or pressed through a garlic press
- 2 tablespoons tomato paste
- Salt
- 1 1/2 cups dry white wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups low sodium chicken broth
- 1 tablespoon minced fresh oregano leaves
- 2 bay leaves
- 4 pounds bone-in chicken pieces (split breasts or thighs), skin removed and trimmed
- Ground Black Pepper
- 1/2 cup pitted nicoise olives, chopped coarse
- 1/4 cup minced fresh parsley leaves
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons grated zest from 1 lemon
- 1 lemon, cut into wedges
Directions
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Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions, garlic, tomato paste, and ΒΌ teaspoon salt and cook, stirring often, until the onions are softened and lightly browned, 10 to 12 minutes. Stir in the wine, scraping up any browned bits, bring to a simmer, and cook for about 5 minutes, until the mixture measures about 2 cups.
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Transfer the mixture to the slow cooker and stir in the tomatoes, chicken broth, oregano, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4-5 hours.
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Transfer the chicken to a serving platter and tent loosely with foil. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the olives, parsley, olive oil, and lemon zest. Season with salt and pepper to taste.
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Spoon 1 cup of the sauce over the chicken and serve, passing the remaining sauce and lemon wedges separately.