Tomato Parmesan Chicken

Serves 4

Preparation time: 20minutes

Cooking time : 60 minutes in a slow cooker

4 pieces chicken joints (skin removed)

1 Tin tomato soup

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

1 onion (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

2 tablespoon parmesan cheese

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper

1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
3. With the remaining oil the pan, sweat the onion and garlic. Add in mushrooms, herbs, white wine, tomato puree, tomato soup. 
4. Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cooked at heat setting (No 1 ) for 1 hour.
5. Stir in the diced courgette and grated Parmesan.
6.  Cover and cook for another 5 minutes.
7. Season to taste. Garnish with freshly chopped herbs and fresh garlic buttered toast.