16
Brown the chicken in a non-stick pan and
transfer to the Slow Cooker.
Place the onion, peppers and garlic in the
non-stick pan and cook until softened. Stir in
the paprika. Spoon the vegetables over the
chicken.
Heat the stock, wine and tomato purée
in the pan and pour over the chicken and
vegetables. Stir in the sun-dried tomatoes
and bouquet garni. Cover and cook on LOW
for 8-10 hours.
Remove the bouquet garni, season with salt
and freshly ground black pepper to taste and
garnish with the chopped parsley.
Serves 4
Per serving 288 kcal/9g fat
• 4 skinless, boneless chicken
breasts, cut into even bite-
size pieces
• 1 large onion, cut across
into rings and separated
• 1 red pepper, seeded and
sliced
• 1 green pepper, seeded and
sliced
• 1-2 garlic cloves, crushed
• 2 tablespoons paprika
• 600ml (1 pint) hot chicken
stock
• 200ml (7floz) dry white wine
• 2 tablespoons tomato purée
• 50g (2oz) sun-dried
tomatoes, chopped
• 1 sachet bouquet garni
• Salt and freshly ground
black pepper
• Chopped fresh parsley
Lots of lush Mediterranean flavours make up this special casserole. Start your meal
with a bowl of crisp mixed salad then serve this up with some fresh wholegrain
crusty bread.
Chicken pepper pot
