Chicken and Olive Casserole
2kg chicken pieces, skin and fat removed
1/2 cup plain flour
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 medium tomato, roughly chopped
1 cup pitted green olives
1 bunch baby carrots, top and tailed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 cup chicken stock
Salt and freshly ground black pepper to taste
1. Dust chicken pieces in plain flour. Heat oil in a large frypan; add chicken in batches and cook until well browned. Remove and place in slow cooker.
2. Add onion and garlic and cook 1-2 minutes, or until onion has softened. Place in slow cooker with remaining ingredients. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
3. Season to taste and serve hot with creamy mashed potatoes.