Chicken Diavola

16 Ingredients

Number of servings

1/3 cup red wine
1tablespoons plain flour
1 green capsicum, deseeded, thinly sliced
1 red capsicum, deseeded, thinly sliced
3 stick celery, diced
1 brown onion, finely diced
2tablespoons parsley leaves (to serve)
1 free-range whole chicken
1/2teaspoons chilli flakes
2teaspoons fennel seeds whole
1tablespoons balsamic vinegar
1 1/2 cup chicken stock
1 pinch pepper (for seasoning)
1tablespoons olive oil
3 garlic cloves, crushed
1 pinch pink salt ground (to taste)

Nutrition per serving

39% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Cut chicken into pieces. Heat oil in a large non-stick frying pan over medium heat. Add half the chicken pieces and cook for 8 minutes or until golden on all sides. Transfer to a slow cooker. Repeat with remaining chicken.

Step 2 of 4

Add onion, celery, capsicum and garlic to pan. Cook, stirring occasionally for 10 minutes or until tender. Add fennel seeds and chilli flakes. Stir until well combined. Cook for 1 minute or until aromatic.

Step 3 of 4

Sprinkle flour over vegetable mixture and stir until combined. Cook for 1 minute. Remove pan from heat and slowly add stock, wine and vinegar, stirring constantly. Return to heat and stir until mixture comes to the boil. Season with salt and freshly ground black pepper.

Step 4 of 4

Pour mixture over chicken. Cook on LOW setting for 6-8 hours or until chicken is very tender. Serve sprinkled with parsley.