CHICKEN CACCIATORE WITH PARMESAN CRUST

Serves 4–6

(for a 3.5–4.5 litre slow cooker)

750g skinless chicken breast fillets

1 onion, diced

90g lean bacon, rind removed, diced

400g tomatoes, diced

1 red capsicum, deseeded and diced

1½ tablespoons tomato paste

1½ teaspoons chicken stock powder

1 teaspoon brown sugar

2 teaspoons chopped sage

2 teaspoons chopped rosemary

1 bay leaf

3 teaspoons sweet chilli sauce

½ cup white wine

2 teaspoons cornflour mixed to a paste with 3 teaspoons cold water (optional)

Crust

1 cup self-raising flour

30g butter, diced

¼ cup grated parmesan cheese

½ teaspoon salt

1 egg

1 tablespoon white wine

1 tablespoon milk

Cut the chicken into 1cm cubes and place in the slow cooker with the onion. Add the bacon, tomato and capsicum to the slow cooker with the tomato paste, stock powder, sugar, sage, rosemary, bay leaf, sweet chilli sauce and wine.

Place the lid on the cooker and cook for 3–4 hours on High or 6–8 hours on Low.

Add salt and pepper to taste. Stir in the cornflour paste, if the mixture needs thickening (turning the cooker to High). Place the lid back on the cooker while preparing the crust.

To make the crust, mix together the flour, butter, parmesan and salt and rub together with the fingertips until the mixture resembles breadcrumbs. Mix in the egg, wine and enough milk to make a soft dough. Roll out on a lightly floured surface to the size of the cooker and lift onto the surface of the cacciatore. Place the lid on the cooker and cook for 30 minutes until the crust is cooked through.

Serve the chicken with seasonal vegetables and/or Peppered Rice with Peas (page 284).