3 Tbsp olive oil
4-6 chicken thighs/breasts/fillets (no bones)
4 Garlic cloves ~ crushed (1 tablespoon minced garlic)
5 Sprigs each of thyme, oregano, sage & rosemary
(can also use dried herbs if you wish)
1 Large red or brown onion ~ chopped
2 – 3 Stalks celery ~ chopped finely
Salt & pepper
1 Cup white or red wine or sherry
2 x 400g cans of diced tomatoes
2 – 3 Bay leaves (if making for the crock-pot)
½ Cup pitted black or green olives (optional)
1 Tbsp capers (optional)
You can also use leek, spinach, bok choy, zucchini too if you wish.
Heat oil in a large frying pan over a moderate heat; add the onion, celery, garlic, herbs (along with extra vegetables if you are using these) and cook onion till clear.
Add the chicken and brown pieces on all sides (about 5 minutes), seasoning with salt and pepper.
Add the wine, tomatoes, olives and capers to the frying pan.
Cover and simmer over medium heat for 15 – 20 minutes.
Remove lid and cook uncovered for 5 minutes or until most of the liquid have evaporated.
Serve with a green salad.
This can also be cooked in the crock-pot.
Place all the ingredients in together, mix and and cook on LOW 6 – 8 hours.