2 tablespoons olive oil
12 small chicken drumsticks (skins removed)
2 large onions, sliced
4 garlic cloves, crushed
1 x 750ml Italian-style tomato cooking sauce
20 Kalamata olives, pitted
1/2 cup white wine
1 cup chicken stock
125g button mushrooms, quartered
2 tablespoons fresh basil leaves chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook over medium heat until lightly browned. Place chicken in the removable crockery bowl.
2. Place onion and garlic into the non-stick pan and cook over medium heat, until onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar.
3. Pour combined mixture over the chicken in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.