CHICKEN CACCIATORE

Season 4 skinless chicken breasts with freshly ground black pepper. Slice each breast into 3 pieces. Heat 1 tbs of rice bran oil in a pan over a medium heat. Add the chicken and saute until browned on both sides. Remove the chicken slices from the pan and place in the bowl of your slow cooker. Add 1 large red onion peeled, halved and sliced to the pan along with 1 large green capsicum cut into long strips, 2 celery stalks cut into dice, 2 medium carrots thinly sliced, continually stir and cook over a medium heat for 3 minutes. Stir through 2 tbs of minced garlic. Add 1/4 cup of dry white wine and scrape any brown bits from the bottom of the pan and now add them along with the vegetables to the slow cooker. Add 1 x 400gm can of diced tomatoes to the pan along with 1 cup of sliced champignons, 1/2 lemon squeezed and 1/4 tsp of chilli flakes , bring this to a slow simmer, then pour into the slow cooker and stir through . Cover and cook on low for 4 hours .