1 tbs olive oil
1.5kg chicken pieces
1 onion (finely chopped)
1 cloves garlic, minced
400g can crushed tomatoes
¼ cup chicken stock
1 tbs balsamic vinegar
1 tsp sugar
¼ cup white wine
A handful of fresh basil leaves, torn
Salt and freshly ground black pepper (to taste)
A cup of pitted Kalamata olives
Heat olive oil in a heavy-based pan. Add chicken pieces a few at a time and brown on all sides. Remove and place in the bottom of a slow cooker. Add the onion and garlic and cook, stirring, until golden-brown. Add the chicken stock, balsamic vinegar, anchovies and sugar and bring to the boil. Stir frequently until liquid is reduced by almost half. Add the tomatoes, basil, wine, salt and pepper. Pour over the chicken pieces, cover and cook on low for 4 hours or until chicken is tender. Add the olives about 20 minutes before serving.
If the sauce is still too runny when the chicken is cooked, remove chicken to a plate and transfer sauce to a pan. Cook sauce over medium-high heat until reduced, then pour over chicken before serving.
If using a casserole dish, increase the stock to 1 cup and the wine to 1/2 cup and cook in the oven at 150C for 1-2 hours.