Summer Herb and Tomato Chicken Casserole

Serves 4


4 pieces chicken joints (skin removed)
 
6 fresh large tomatoes (chopped)

2 tablespoon tomato puree

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

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

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 shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar.Simmer for 10 minutes to make the sauce.
4. Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cook on High heat for 1 hour.
5. Stir in the diced courgette. Cover and cook for  further 10 minutes.
6. Season to taste. Garnish with freshly chopped herbs.