125gm Pancetta

1 Chicken –jointed into 8

2 Tblsp Oil

25gm Plain flour

125ml Red wine

150ml Chicken stock

2 Garlic cloves - crushed

1 Green pepper – deseeded and chopped

1 Tin chopped tomatoes

1 Teasp Oregano

200gm Mushrooms

12 Small shallots

1 Bay leaf

1 Tsp Brown sugar

2 Tablsp Chopped parsley

METHOD

 Heat 1 tablsp of oil in a pan and add the pancetta, fry for a couple of minutes until crisp and brown. Transfer to the slow cooker.

 Place the flour in a poly bag and add a little salt and pepper.

 Place the chicken portions in the bag and thoroughly coat the chicken.

 Heat the remaining oil and fry the chicken on all sides until brown, about 10 – 15 mins. Remove from the pan and place in the cooker.

 Stir the garlic into the pan and add the red wine stirring to gather all the bits from the base of the pan. Boil until reduced by half.

 Add the tomatoes, stock, onions, bay leaf, brown sugar and oregano. Stir well and season to taste.

 Bring to the boil and pour over the chicken in the cooker.

 Place on the cover, switch to high and cook for 2 - 3 hours.

 Add the pepper and mushrooms, re cover and cook for a further hour or until the vegetables are tender.

 Remove the lid and stir in the chopped parsley.

 Serve with creamy mash or for a change, tagliatelle.

N.B. if you would like this to simmer all day use the low setting on your slow cooker and add the pepper and mushroom at the beginning.