Slow Cooker Chicken Marsala Stew from Quick Prep Slow Cook

2 tablespoons olive oil

500 g (1 lb) boneless, skinless chicken thighs, trimmed and cut into large chunks

2 shallots, peeled and halved

4 garlic cloves, chopped

1 tablespoon chopped rosemary (fresh or dried)

250 g (8 oz) chestnut mushrooms, sliced

125 ml (4 fl oz) Marsala

100 ml (3½ fl oz) beef stock (see page 113 for homemade)

1 teaspoon tomato purée

Salt and pepper

15 g (½ oz) flat leaf parsley, chopped, to garnish

Mashed potatoes and/or vegetables, to serve (optional)

If you have a sear or braise function on the slow cooker, switch it on and add the oil. Add the chicken, shallots, garlic, rosemary and mushrooms and briefly fry for around 3 minutes.

If your slow cooker does not have this function, it is nice to do this in a large frying pan, on a high heat. Although this stew does work if time is short and you skip this step.

If you need to transfer the contents of the pan to the slow cooker, do this now. Then add all the remaining ingredients, except the parsley, cover and cook on low for at least 4 hours until the chicken is falling apart and the sauce tastes rich and well-balanced. Have a taste and add a little more salt and pepper if you feel it needs it. Stir in the parsley just before serving, and spoon on to plates or into bowls. Serve with mashed potatoes and/ or vegetables, if desired. Any leftovers will keep in the refrigerator for 5 days and will reheat very nicely.