INGREDIENTS
- 6 (750g) Skinless Chicken Thighs
- 1 tbsp Plain Flour
- 2 tbsp Morella Grove Caramelised Apple Vinegar
- 2 tbsp Morella Grove Extra Virgin Olive Oil
- 1 Onion, finely chopped
- 2 Celery Stalks, finely chopped
- 1 medium Leek, thinly sliced
- 3 medium Carrots, sliced
- 1 tsp Garlic, minced
- 2 Red Capsicums, sliced into strips
- 1 tsp Dried oregano
- 2 tbsp Tomato Paste
- 1 tsp Dijon Mustard
- 500 ml Chicken Stock
- 750g Baby Potatoes, quartered
- 200g Mushrooms, sliced
- 1/2 Cup Lemon juice
- 1 small handful Fresh Parsley, chopped
INSTRUCTIONS
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Add the chicken pieces to a large mixing bowl and coat in the flour and season with salt and pepper.
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Heat oil (1 tbsp ) over high heat, in a wide, heavy-based pan. When hot add chicken thighs and fry for approx 3 mins on both sides. Remove thighs from the pan and add to the slow cooker.
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Add the caramelised Apple vinegar and remaining olive oil to pan and cook on high for 2 minutes. Add the onions, garlic, carrots, celery and leek and saute, on low heat, for approx 3 mins. Add to the slow cooker.
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Add the capsicum, oregano, tomato paste, dijon mustard, chicken stock and potatoes to the slow cooker.
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Stir to combine; cover and cook on high for 3-4 hours, or low for 6-7 hours.
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Add the mushroom in the last 30 min - 1 hour of cooking.
- Stir through the lemon juice and fresh parsley before serving.
