Slow Cooker Mediterranean Stew

I'm quite pleased with myself as I made this up as I went along. I wasn't sure what to call it, but yes, I'm calling it a stew. I had stuff in the fridge that needed using, peppers etc. Of course, you can add whatever else you fancy.
 
Slow Cooker Mediterranean Stew

If you have a bread maker, get that on the go too - and when you get home you'll have nothing do but pour some wine - large glass of red for me please!




Yield: 4

Slow Cooker Mediterranean Stew

I'm quite pleased with myself as I made this up as I went along. I wasn't sure what to call it, but yes, I'm calling it a stew.
I had stuff in the fridge that needed using, peppers etc. Of course, you can add whatever else you fancy.

ingredients:

a couple of glugs (tablespoons) of olive oil
1 heaped tablespoon smoked paprika
4 skinless chicken breast fillets - cut into bite sized cubes
2 onions - sliced
1 green bell pepper - sliced thinly
1 red bell pepper - thinly sliced
1 or 2 courgettes (zucchini) - sliced then halved into half-moons
4 cloves garlic - finely chopped
a teaspoon or two of sugar
1 x 400g tin of cherry tomatoes
a pinch of dried basil
a pinch of dried thyme
a pinch of dried oregano
a pinch of marjoram
200ml chicken stock - made from a Knorr stock cube (Oxo are too salty)
150ml red wine
1 tablespoon of capers - rinsed well and dried on kitchen paper
a small handful of pitted black or green olives
1 x 400g tin of flageolet beans - drained (or you can use whatever beans take your fancy)
black pepper to taste

instructions

Get your slow cooker at the ready!
Heat a glug of olive oil in a large pan, throw in the cubed chicken and the paprika, stirring all the while so the chicken is nicely coated in the paprika.

Transfer the chicken to your slow cooker. 

Don't wash the frying pan!  Don't let that lovely paprika go to waste.
Now add another glug of oil and add the onions, green and red peppers, courgette and garlic. 

Season with a pinch of salt, some pepper and one teaspoon of sugar - you can add another one later if you think the sauce needs it.

Pop a lid on and leave to sweat over a very low heat for about 5 minutes, stirring now and then. 

Now put that lot into your slow cooker, along with the cherry tomatoes, basil, thyme, oregano and marjoram. Also add the chicken stock and wine.

Give it a few twists of freshly ground black pepper and a good stir. 

Cook in your slow cooker about 5 hours on low - although all slow cookers tend to differ.  Mine was done in 5 hours and the chicken was nice and tender.

Half an hour before it's ready, have a taste and adjust the seasoning - you might want another pinch of sugar.

Stir in the drained tin of beans along with the olives and capers.

Thicken if you need to with a  bit of cornflour dissolved in a tiny amount of water and giving it a good stir.

Serve with nice crusty bread for dipping and mopping.
Created using The Recipes Generator

7 comments

  1. Lots of great flavours, Jan. I'll bring some crusty for dunking in the sauce!

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  2. Mmmmh delicious, Jan! I'd probably plonk a bi dollop of buttery mash on the side too :D

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  3. Delicious looking stew Jan! Great use of all those leftovers! I'll take a glass of red too!

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  4. That looks really tasty and just the thing for this weather to warm you though and through. good use of what you had in the kitchen.

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  5. This stew is just packed with flavour!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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